Chorizo and Tomato Pasta Sauce with Spaghetti Alla Chitarra
Difficulty: Easy
Cooking time: 15 Minutes
Serves: 2
For a really quick mid-week supper, this dish is ideal. The rich chorizo oil mixes with the deep flavours of our Tomato Sugo. The sauce will accompany any pasta cut nicely, but today we've chosen to use our Organic Spaghetti Alla Chitarra. Adjust your pasta cooking time according to the cut you're using.
Recipe by Julie Friend
Ingredients
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Method
Step 1 - Get your pasta cooking
Put your chosen pasta onto cook into salted boiling water and set a timer, according to the pack instructions
Step 2 - Begin making your sauce
Slice your chorizo into thin slices and add to a frying pan, along with the diced pepper and 1tbsp of extra virgin olive oil. As chorizo is naturally quite oily, you do not need to add much extra for frying
Step 3 - Fry for a few minutes
Fry gently for a few minutes or until the oils from the chorizo run and start to cook the peppers
Step 4 - Add Tomato Sugo
Once the chorizo are turning golden and the peppers have started to soften, add your jar of sauce
Step 5 - Drain pasta and add sauce
Turn down the heat and allow to gently bubble for a few more minutes, or until your pasta is ready to drain. Pour the sauce into the drained pasta and mix well, whilst adding the chopped parsley
Step 6 - Grate parmesan on top and serve
Serve immediately. Top with some freshly grated mature pecorino or parmesan to taste, if desired
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