Chorizo & chilli pepper pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 200g penne
- ½ tbsp olive oil
- 100g chorizoskin removed and cut into chunks
- 400g can cherry tomatoes
- 2-3 guindilla pickled chillipeppers, sliced on an angle
- ½ small pack basilleaves picked and roughly torn
- parmesangrated, to serve
Nutrition: per serving
- kcal684
- fat22g
- saturates7g
- carbs89g
- sugars12glow
- fibre7ghigh
- protein28g
- salt1.9g
Method
step 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.
step 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.
