Chorizo and Chilli Pepper Pasta
Deborah
A quick pasta dish that's full of flavour - smoky chorizo, cherry tomato sauce and pickled chilli peppers!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Lunch, Main
Cuisine Italian
- 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
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.
- 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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Keyword 15 minute meal, pickled chilli peppers, quick meal, spicy, summer food, under 30 minutes