Ingredients (serves 3):
- 1/2 loop of chorizo – cut into 5mm discs
- 1 onion – chopped roughly
- 1 red pepper – chopped into cubes
- 1 yellow pepper – chopped into cubes
- Enough penne pasta for everyone – I chose some giant pasta
- 1 tin of chopped tomatoes
- A squeeze of tomato puree
- 1 teaspoon of paprika
- 2 teaspoons of dried parsley
Heat 2 tablespoons of olive oil in a pan and fry off the onions for 3-5 minutes until soft. Add the chorizo and briefly fry until the juices run red. Add the peppers and chopped tomatoes along with the puree and paprika. Give it a good stir and bring it to the boil and then reduce to a gentle simmer. Add the parsley, season with salt and pepper, give it another stir and simmer for 10-15 minutes, stirring occasionally.
While the sauce is simmering, bring a pan of lightly salted water to the boil and cook the pasta to your liking. Once it’s cooked, drain off and serve up with the chorizo and sauce. You can serve the sauce on a bed of the pasta or mix the sauce in with the pasta once you’ve drained it and returned it to its pan.
Enjoy with a glass of red!
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