Chorizo & chilli pepper pasta
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Chorizo & chilli pepper pasta

By Sophie Godwin

Contains pork – recipe is for non-Muslims only

Pickled chilli peppers, spicy chorizo and sweet cherry tomatoes make up this simple and quick pasta dish. Ideal for an easy midweek meal for two

  • Prep:5 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 684
  • fat 22g
  • saturates 7g
  • carbs 89g
  • sugars 12g
  • fibre 7g
  • protein 28g
  • salt 1.9g

Ingredients

  • 200g penne
  • ½ tbsp olive oil
  • 100g chorizo, skin removed and cut into chunks
  • 400g can cherry tomatoes
  • 2-3 guindilla pickled chilli peppers, sliced on an angle
  • ½ small pack basil, leaves picked and roughly torn
  • Parmesan, grated, to serve

Method

  1. Bring a large pan of salted water to the boil. Add the pasta, give it a good stir, then cook for 1 min less than pack instructions, about 9-10 mins.

  2. Heat the oil in a sauté pan over a high heat. Add the chorizo and cook for a couple of mins until the oils have been released, then add the tomatoes, a pinch of sugar and some seasoning. Bubble away for 5 mins, then drain the pasta, toss it through the sauce and stir in the peppers and basil. Serve with a generous grating of parmesan scattered over.

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