About this recipe:A creamy mix of chorizo, sun-dried tomato pesto and pasta - a delicious midweek meal. I sometimes like to add some chilli for some heat. You can add dried chilli flakes or chopped fresh chilli to taste.
150g penne, fusilli or farfalle pasta
2 rashers smoked streaky bacon, chopped
1 small onion, chopped finely
1 teaspoon olive oil
100-120g chorizo sausage, cut into 1cm thick slices
1 small garlic clove, chopped
1/2 teaspoon chopped fresh rosemary
1 teaspoon paprika
1 tablespoon sun-dried tomato pesto
salt and pepper to taste
8 tablespoons freshly grated Parmesan cheese
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Method Prep:5min › Cook:10min › Ready in:15min
Boil the pasta in salted water according to packet instructions.
Meanwhile, fry off your bacon and onions in 1 teaspoon oil until onion is soft. Add chorizo, and fry until it browns. Stir in chopped garlic, rosemary and paprika. Fry for about 1 minute, then add your pesto and cream, mixing well. Turn down heat and allow the mixture to slowly simmer, until the sauce darkens.
Drain pasta and add to the sauce. Mix pasta and sauce gently so the pasta absorbs some of the sauce, then add Parmesan cheese and mix. Serve immediately.