Spicy chorizo and pasta stew
About this recipe: My kids love this on a cold winter's evening with some fresh crusty bread to soak up the juices. This recipe lends itself well to any mixture of vegetables. This is just a basic recipe plus if you like it a little spicier, add some crushed chillies with the vegetables. Enjoy.
Ingredients
Serves: 6
- 225-280g (8-10 oz) chorizo sausage, diced
- 1 onion, finely chopped
- 2-3 sticks celery, finely chopped
- 2-3 small carrots, finely chopped
- 2 cloves of garlic, crushed
- 1 red pepper, finely chopped
- 600ml (1 pint) tomato passata
- 600ml (1 pint) chicken stock
- 175-225g (6-8 oz) pasta
- 1 tin of cannellini beans
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and pepper
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Heat some olive in a saucepan, add chorizo and cook for 2-3 minutes. Add finely chopped vegetables, garlic and oregano and thyme and continue to cook for a further 2-3 minutes until vegetables have softened slightly.
- Add passata and stock. Bring to the boil and simmer for approximately 10 minutes. Add pasta and cannellini beans and allow pasta to cook completely. A lot of the liquid will soak up at this stage and the stew will have thickened.
- Season and serve.
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