Meals and Courses

Chorizo and Red Pepper Pasta

cook 10 mins
  • 200 g (7 oz) fiorelli pasta
  • 1 tablespoon olive oil, plus extra to serve
  • 75 g (3 fl oz) chorizo, thinly sliced
  • 1 red pepper, cored, deseeded and cut into chunks
  • 1 garlic clove, crushed
  • 1 tablespoon tomato purée
  • 75 ml (3 fl oz) dry white wine
  • teaspoon sugar
  • salt and pepper
  • chopped flat-leaf parsley, to garnish
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
  • Meanwhile, heat the oil in a large frying pan, add the chorizo slices and cook, for a couple of seconds until crisp. Remove with a slotted spoon and set aside.
  • Add the red pepper to the pan and cook for a couple of minutes until browned. Stir in the garlic and tomato purée and cook for a further 30 seconds. Pour over the wine, add the sugar and stir well. Bring to the boil, then cook for 5 minutes until reduced slightly and season.
  • Drain the pasta and return to the pan. Toss with a little olive oil, then stir through the chorizo and sauce. Spoon into serving bowls and serve sprinkled with the parsley.
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