Smokey chorizo penne pastaJanuary 30, 2014
We’ve added a Spanish spark to this pasta recipe for an extra kick to your tastebuds.
Ingredients for two people
|1/2||red capsicum, sliced lengthways|
|3 tbs||olive oil|
|250 g||chorizo, sliced diagonally|
|2||garlic cloves, crushed|
|1/2||red onion, diced|
|1 tin||diced tomatoes|
|2 tsp||smoked paprika|
|250 g||penne pasta|
For the capsicum
Preheat the oven to 200ºC. Chop the top off the capsicum then slice it in half lengthways. Remove the seeds and cut into about 10 slices lengthways. Thoroughly coat the capsicum in the olive oil and season them with salt and pepper. Put the slices on a baking tray and put this in the oven for around 15 minutes.
For the chorizo sauce
Add some olive oil to a saucepan over medium heat. Add the chorizo slices and fry for about 4 minutes until they are nice and crispy around the edges. Add the garlic and onion into the pan and cook for around 1 minute. Add in the diced tomatoes and the smoked paprika, allow it to bubble away on medium heat until the sauce thickens. The capsicum should be nice and crispy now so take them out of the oven and mix them through the tomato sauce gently.
For the pasta
While the sauce is cooking, in a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until “al dente”, stirring regularly to ensure the pasta does not stick. Drain.
Toss the pasta sauce through the penne and then divide between bowls and serve. Spanish guitar music optional.
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