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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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