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3 Jun 2016

Simple Chilli, Chorizo & Tomato Pasta

I seem to mostly be writing you recipes involving cake or pasta... And I don't know why I made that sound like a bad thing.

I was gonna describe this recipe as a great one for sitting out on the terrace in the evening sun with a large glass of wine, but I'm currently typing this wrapped in a blanket, wearing a hoodie and with a hot water bottle snugly resting against my belly because ffs June, what's with the wintry chill?

It's supposed to heat up this weekend so my dream of sun on the terrace may still come true but in the mean time, you can make this lil babe of a recipe, allow the chilli to heat you up and dream of a sun-soaked country.

For simple chilli, chorizo and tomato pasta, you will need (serves 2):
200g bowtie pasta (or any pasta of your choice)
200g plum tomatoes
100g chorizo
1 generous teaspoon chilli flakes (or less if you're not a fan of the heat)
1 garlic clove
Olive oil

Chop your chorizo into chunks and your tomatoes into quarters

Cook your pasta in boiling water, according to packet instructions.

Meanwhile, in a heavy-based pan, or a wok, fry the chorizo until just crisp. Put in a bowl and set aside.

In the same pan, heat a teaspoon of olive oil, and add the garlic clove (crushed), tomatoes and chilli flakes. Fry for five minutes.

When the pasta is cooked, remove both pans from the heat. Add the pasta and a little of the pasta water to the tomato pan, as well as the chorizo. Mix it all together and you're done!

Serve with a dash of grated cheese if you so wish.

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