Bring a pan of water to the boil and cook the pasta according to instructions, drain and set aside (reserving a cup of pasta cooking water).
300 g Penne
Whilst the pasta is cooking, heat 1 teaspoon of olive oil in a shallow casserole or frying pan and cook the sliced red onion and garlic for a couple of minutes.
1 teaspoon Olive Oil, 1 Red Onion, 3 Garlic Cloves
Add the chorizo and sliced peppers and cook for a further 5 minutes. Drain excess fat.
200 g Chorizo, 2 Peppers
Stir in the passata, tomato puree, sugar, smoked paprika, dried italian herbs, salt and pepper and simmer for 10 minutes.
400 g Passata, 1 tablespoon Tomato Puree, 1 teaspoon Sugar, 1 teaspoon Smoked Paprika, 1 teaspoon Dried Italian Herbs, Salt and Pepper
Stir through the cooked pasta and add a little of the pasta cooking water to make the sauce lovely and glossy.
Serve with the basil and grated Parmesan.
Basil Leaves, 100 g Parmesan
Notes
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Easy Chorizo and Pepper Pasta
Amount per Serving
Calories
590
% Daily Value*
Fat
20
g
31
%
Saturated Fat
9
g
56
%
Cholesterol
48
mg
16
%
Sodium
1036
mg
45
%
Potassium
812
mg
23
%
Carbohydrates
73
g
24
%
Fiber
6
g
25
%
Sugar
11
g
12
%
Protein
29
g
58
%
Vitamin A
1371
IU
27
%
Vitamin C
62
mg
75
%
Calcium
346
mg
35
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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