This chorizo and chilli pepper pasta recipe appeared in the Summer 2022 BBC Easy Cook magazine and is on the BBC Good Food website.
I love pasta, chorizo and some chilli heat and was intrigued as to how this recipe would taste with pickled chilli peppers in it. It's also a incredibly quick and easy recipe to prepare and cook...it's ready in 15 minutes!!
The end result is a pasta dish that is so full of delicious flavour - the pickled chilli peppers add the most wonderful heat without being too overpowering, and the pickle flavour balances incredibly well with smoky chorizo and the cherry tomato sauce. Garnished with fresh shredded basil leaves and grated parmesan cheese, it's a delicious meal to enjoy for lunch or dinner.
Tips
- Substitute the pickled chilli peppers from a jar for one fresh chilli instead – add the sliced chilli to the pan when you add the tomatoes during step 2 as it needs longer to cook than the jarred ones.
- This chorizo and chilli pepper pasta recipe is easily adapted if you’re cooking for more people.
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Ingredients
- 200g spirali, penne or rigatoni pasta
- 1 tbsp olive oil
- 100g chorizo, skin removed and cut into chunks
- 400g tin cherry tomatoes
- a pinch of sugar
- salt and freshly ground black pepper
- 2 to 3 pickled chilli peppers, sliced (see Tips)
- half a small pack of basil , leaves picked and shredded, to garnish
- parmesan, grated, to garnish
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Instructions
- Bring a large pan of salted water to the boil. Add the pasta, give it a good stir, then cook for 1 minute less than the packet instructions, about 9 to 10 minutes.
- Meanwhile, heat the oil in a frying pan over a high heat. Add the chorizo and cook for a couple of minutes until the oils have been released, then add the tomatoes, a pinch of sugar and some seasoning. Bubble for 5 minutes, then drain the pasta, toss it through the sauce and stir in the chilli peppers. Garnish with the shredded basil and a generous grating of parmesan.
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Chorizo and Chilli Pepper Pasta
Ingredients
- 200g spirali, penne or rigatoni pasta
- 1 tbsp olive oil
- 100g chorizo skin removed and cut into chunks
- 400g tin cherry tomatoes
- a pinch of sugar
- salt and freshly ground black pepper
- 2 to 3 pickled chilli peppers sliced (see Notes)
- half a small pack of basil leaves picked and shredded, to garnish
- parmesan grated, to garnish
Instructions
- Bring a large pan of salted water to the boil. Add the pasta, give it a good stir, then cook for 1 minute less than the packet instructions, about 9 to 10 minutes.
- Meanwhile, heat the oil in a frying pan over a high heat. Add the chorizo and cook for a couple of minutes until the oils have been released, then add the tomatoes, a pinch of sugar and some seasoning. Bubble for 5 minutes, then drain the pasta, toss it through the sauce and stir in the chilli peppers. Garnish with the shredded basil and a generous grating of parmesan.
Notes
- Substitute the pickled chilli peppers from a jar for one fresh chilli instead – add the sliced chilli to the pan when you add the tomatoes during step 2 as it needs longer to cook than the jarred ones.
- This chorizo and chilli pepper pasta recipe is easily adapted if you’re cooking for more people.
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