Spicy chorizo and pasta stew

    40 min

    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.

    11 people made this

    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

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. Season and serve.

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