Name: Chorizo pasta with vegetables
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 300g pasta; 1 Tbsp oil; 400g cooking chorizo; 1 red onion; 200g mixed peppers (red & green capsicums); 1 tin chopped tomatoes (400g); 1 Tbsp tomato purée; 1 Tbsp balsamic vinegar; ½ tsp unrefined sugar; 1 tsp chopped rosemary leaves; Pinch of dried chilli flakes (optional); 100g frozen green peas

Chorizo pasta with vegetables

31 May 2015

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This tasty chorizo pasta is a dish I cook regularly. It has plenty of vegetables which can be substituted with various others from the fridge or freezer. It's super-easy to make and the result is very tasty and filling, so it's a perfect midweek meal.

Ingredients

300g pasta
1 Tbsp oil
400g cooking chorizo
1 red onion
200g mixed peppers (red & green capsicums)
1 tin chopped tomatoes (400g)
1 Tbsp tomato purée
1 Tbsp balsamic vinegar
½ tsp unrefined sugar
1 tsp chopped rosemary leaves
Pinch of dried chilli flakes (optional)
100g frozen green peas

Instructions

Thinly slice the onion, then cut the peppers into thin strips. Cut the chorizo into 2-3cm thick chunks.
Boil the pasta according to the packaging instructions, drain and keep warm under cover.
While the pasta is cooking, heat the oil in a frying pan and cook the chorizo pieces for 2-3 minutes, until they release their fat, then add the pepper and onion. Cook on low temperature for about 5 minutes.
When the vegetables are tender, add the tomato purée and chopped tomatoes, chilli flakes, vinegar, sugar and rosemary, then bring to the boil. Cook for 10 minutes then add the peas and cook for another 5 minutes.
When the sauce is thick and smooth, toss the stew with the pasta. Serve hot.