Pasta with Chorizo and Cannellini Beans

Charmaine Lu -
  • 2 tbsp olive oil
  • 120g chorizo, sliced into 1cm rounds
  • 350g chopped tomatoes
  • 200ml veg stock
  • 2 chopped garlic cloves
  • 250g small pasta shapes, eg. mafalda
  • 400g tin of cannellini beans, drained
  • Pop the chorizo and oil in a frying pan, and fry for 5 mins or until the chorizo begins to crisp. Add the tomatoes, stock and garlic, and simmer for 6 mins or until thick and saucy. Meanwhile, cook the pasta in salted boiling water until al dente, drain and set aside.
  • Stir the beans into the sauce, then toss in the pasta and stir to combine. Season again to taste, then serve.
20 mins
4 serving