World Cuisine

  • 75 g (3 oz) cooking chorizo sausage, skinned and diced
  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 100 g (3½ oz) canned butter beans, drained
  • 75 g (3 oz) pitted black olives, roughly chopped
  • 1 teaspoon Tabasco sauce
  • 12 cherry tomatoes, halved
  • 125 g (4 oz) dried linguine
  • 3 tablespoons chopped parsley
  • 50 g (2 oz) Manchego cheese, shaved
  • salt

Put the chorizo and olive oil in a small roasting tin and place on the upper rack of the halogen oven. Set the temperature to 200°C (392°F) and cook for 5 minutes, stirring once. Add the garlic, beans, olives, Tabasco sauce, cherry tomatoes and a little salt. Cook for a further 3–4 minutes until hot.

Meanwhile, cook the pasta in plenty of salted boiling water for about 6 minutes until just tender. Drain well and return to the pan. Stir in the chorizo mixture and then tip into a shallow ovenproof dish, adding the parsley and Manchego.

Place on the upper rack of the halogen oven and set the temperature to 150°C (302°F). Cook for 5 minutes until heated through.

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