This one-pan easy chorizo pasta from Eat Well for Less is a quick, simple and speedy dinner. A true family favourite with less washing up.
Ingreadient
- 150g/5½oz chorizo, roughly chopped
- 4 garlic cloves, finely chopped
- 4 peppers (mixture of red and yellow), halved, deseeded and roughly chopped
- 160g/5½oz button mushrooms, halved
- 400g tin chopped tomatoes
- 3 tbsp tomato purée
- 1 tsp dried red chilli flakes
- 2 tbsp red wine vinegar
- 450g/1lb spaghetti, broken in half
- 1 litre/1¾ pints boiling water
- sea salt and freshly ground black pepper
- 1 large handful basil leaves, roughly chopped
- 30g/1oz Parmesan, freshly grated
Direction
- Heat a large, deep-sided casserole or frying pan over a high heat, add the chorizo and cook for 2–3 minutes.
- Add the garlic, peppers and button mushrooms and cook for another 2–3 minutes, stirring occasionally.
- Add the chopped tomatoes, tomato purée, chilli flakes and red wine vinegar. Stir in the spaghetti, pour in the boiling water and stir well.
- Bring to the boil, reduce the heat, cover with a lid and simmer for 12–15 minutes, or until the pasta is al dente, and the liquid has reduced to a thick sauce. Stir the mixture occasionally to make sure that the pasta is under the liquid and not sticking together.
- Stir in three quarters of the basil and plenty of black pepper
- Serve with the Parmesan and remaining basil.
