Chorizo Pasta Recipe with Roasted Red Peppers
Smoky chorizo, sweet roasted peppers, and a hint of cream come together in this quick and fiery pasta dish.
Ingredients
- 180 g pasta penne, fusilli or rigatoni work well
- 100 g chorizo sliced into half-moons
- 1 small red onion finely sliced
- 1 garlic clove finely chopped
- 1 roasted red pepper from a jar, sliced into strips
- 1 tbsp tomato purée
- 100 ml double cream or crème fraîche
- Salt and black pepper
- Grated Parmesan or Pecorino to serve (optional)
- Fresh basil or parsley to garnish (optional)
- Olive oil for cooking
Instructions
- Bring a pan of salted water to the boil and cook the pasta until al dente, then drain, reserving a splash of the pasta water.
- While the pasta cooks, heat a drizzle of olive oil in a non-stick frying pan like this over medium heat.
- Add the chorizo and fry for 3–4 minutes until crispy and golden.
- Stir in the sliced red onion and cook for a few minutes until softened, then add the garlic and cook for another minute. Use a garlic press like this to get the garlic prepped fast.
- Add the tomato purée and stir through, letting it cook out for a minute.
- Stir in the sliced roasted red pepper and pour in the cream. Let the sauce simmer gently for 2–3 minutes.
- Toss in the drained pasta. Use pasta tongs like these to toss it all together with a splash of reserved pasta water if needed.
- Season to taste with salt and black pepper.
- Serve with grated parmesan and fresh herbs on top, use a microplane like this for the best fluffy parmesan