Cooked - One-pot Easy Chorizo Pasta - New Recipe

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One-pot Easy Chorizo Pasta

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6.0

150g/5½oz chorizo, roughly chopped

4 garlic cloves, finely chopped

4 peppers (mixture of red and yellow), halved, deseeded and roughly chopped

160g/5½oz button mushrooms, halved

400g tin chopped tomatoes

3 tbsp tomato purée

1 tsp dried red chilli flakes

2 tbsp red wine vinegar

450g/1lb spaghetti, broken in half

1 litre/1¾ pints boiling water

Sea salt and freshly ground black pepper

1 large handful basil leaves, roughly chopped

30g/1oz Parmesan, freshly grated

Heat a large, deep-sided casserole or frying pan over a high heat, add the chorizo and cook for 2–3 minutes.
Add the garlic, peppers and button mushrooms and cook for another 2–3 minutes, stirring occasionally.
Add the chopped tomatoes, tomato purée, chilli flakes and red wine vinegar. Stir in the spaghetti, pour in the boiling water and stir well.
Bring to the boil, reduce the heat, cover with a lid and simmer for 12–15 minutes, or until the pasta is al dente, and the liquid has reduced to a thick sauce. Stir the mixture occasionally to make sure that the pasta is under the liquid and not sticking together.
Stir in three quarters of the basil and plenty of black pepper.
Serve with the Parmesan and remaining basil.

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