Creamy chorizo and tomato pasta
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.
Ingredients
Serves: 2
- 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
- 200ml cream
- salt and pepper to taste
- 8 tablespoons freshly grated Parmesan cheese
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.
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Reviews & ratings
Average global rating:
(16)
Reviews in English (13)
We really enjoyed this, easy and tasty! Everyone should try this, we added mushrooms and left out the parmesan and still excellent. - 11 Jan 2012
loved this!, it was quick, easy, cheap and delish! - 08 Oct 2011
Delicious and dead easy. I skinned the chorizo before slicing it and served the dish topped with shredded basil leaves. - 11 Jan 2011