Chorizo & Roasted Pepper Pasta
When you have a group of friends coming round, pasta is a great dish to serve. I wanted to try a different combination of flavours, so came up with adding in the roasted red/yellow peppers which would give a gentle sweetness. I try to steer clear of anything too spicy, as not everyone has the same palette as me! (although I did sneak a green chilli in)
It's not too time consuming as once everything is chopped it pretty much goes in the pot together, so you aren't tied to the stove all night.
The Recipe Ingredients Serves 8
1 chorizo ring, skin removed and sliced
1 large shallot finely chopped
1 red onion finely chopped
2 garlic cloves finely chopped
1 green chilli finely chopped
12-15 cherry tomatoes halved
1/2 jar of roasted peppers (I got mixed red and yellow) roughly chopped
1 bag of pasta (penne or other short types are best)
dash of Worcestershire sauce
splash of olive oil
salt & black pepper
Put a large pan of water on to boil and cook the pasta according to packet instructions.
In a large sided pan put the sliced chorizo on a low/medium heat (no oil at this point) and cook for 4 or 5 mins until it starts to render it's own oil.
Add a splash of olive oil and then the shallot and red onion, garlic and chilli and cook for a further 3 or 4 mins until softened, stirring occasionally.
Add a dash of Worcestershire sauce to the pan along with the cherry tomatoes and the roasted peppers. The peppers are usually in a jar of olive oil so no need to add any further oil to the pan.
Stir together and cook for 5 mins until the tomatoes have collapsed and made more of a sauce.
add salt & black pepper to taste.
Drain the pasta and add to the pan and mix well to ensure all the pasta is coated.
Serve immediately whilst hot. You can of course garnish with chopped parsley or pamesan.