Chorizo and Pickled Chilli Pasta
Chorizo and Pickled Chilli Pasta



  • 200g penne
  • ½ tbsp olive oil
  • 100g chopped chorizo
  • 400g tin of cherry tomatoes
  • 3 pickled chillies, sliced
  • ½ pack of basil, leaves torn
  • Grated parmesan, to serve
  • Cook the pasta until al dente in boiling salted water. Meanwhile, fry the chorizo in the oil for a few mins, then add the tomatoes, some seasoning and a pinch of sugar. Bubble for 5 mins, then drain the pasta and toss through the sauce. Stir in the basil and chillies, then serve with plenty of parmesan and black pepper.
10 mins
2 serving

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