Name: Chorizo, Red Pepper & Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: British
Ingredients: 300g pasta; 100g chorizo, sliced; 1 red pepper, sliced; 1 tin chopped tomatoes; 2 tbsp tomato purée; 100ml single cream; 1 tsp dried basil; Chilli flakes, to taste; Garlic granules, salt & pepper; Grated cheese, to serve

Ingredients

Serves 4 people

300g pasta
100g chorizo, sliced
1 red pepper, sliced
1 tin chopped tomatoes
2 tbsp tomato purée
100ml single cream
1 tsp dried basil
Chilli flakes, to taste
Garlic granules, salt & pepper
Grated cheese, to serve

Method

Cook the pasta according to packet instructions.

Meanwhile, fry the chorizo in a dry pan for 3–4 minutes until it releases its oil and turns golden.

Add the red pepper and cook for 5 minutes until softened.

Stir in the chopped tomatoes, tomato purée, dried basil, chilli flakes (to taste) and a pinch of garlic granules. Simmer for 8–10 minutes.

Stir in the cream and season to taste.

Drain the pasta and mix through the sauce. Serve topped with grated cheese.

Tips & Notes

One pan, big flavour, and a great way to use up half a red pepper from earlier in the week.
Chorizo already has plenty of seasoning, so taste before adding extra salt.
No dried basil? Dried mixed herbs work just as well.

Chorizo, Red Pepper & Tomato Pasta

Ingredients

Method

Tips & Notes

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