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Chorizo pasta with vegetables

This tastychorizo pastais 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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 3 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g pasta
  • 1 Tbsp oil
  • 400 g cooking chorizo
  • 1 red onion
  • 200 g 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
  • 100 g frozen green peas

Method
 

  1. Thinly slice the onion, then cut the peppers into thin strips. Cut the chorizo into 2-3cm thick chunks.
  2. Boil the pasta according to the packaging instructions, drain and keep warm under cover.
  3. 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.
  4. 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.
  5. When the sauce is thick and smooth, toss the stew with the pasta. Serve hot.