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