Main Meals
Chorizo and Tomato Pasta
Nov
Our family love pasta dishes and I have quite a few quick dishes on regular rotation and this is one of them.
This dish is one that has been adapted from one that I originally found in a magazine several years ago. This is what I do, I can’t help myself but change a few things here and there, sometimes it’s because I don’t have an ingredient or sometimes we just don’t like a certain ingredient so I adapt it to what I have or like, and I hope that you too have the confidence to do the same, thus making a dish your own.
I love that you can have a meal on the table in 30 minutes with a few ingredients from the pantry and the fridge, I also usually have garlic bread made up in the freezer that only needs 15 minutes in the oven that pairs well with pasta and a fresh salad rounds it off nicely.
Chorizo and Tomato Pasta
Ingredients
- 500 gm Pasta – Penne
- 150 gm Chorizo chopped
- 3 Bacon rashers chopped
- 2 Spring Onions chopped
- 1 Tbsp Olive oil
- 1 tsp Garlic crushed or 1 clove
- 200 gm Punnet Cherry tomatoes
- 2 Tbsp Tomato paste
- 2 Tbsp Smoked paprika
- 600 ml Cream
- 1/2 cup Finely chopped fresh basil or 1 tsp dried
- 1/2 cup Parsley chopped
- Pinch Black pepper
- Pinch Sea salt
Instructions
- Cook the pasta in a large saucepan of salted water as per packet instructions
- Meanwhile heat a large frying pan over medium heat
- Add the oil, chorizo, bacon, spring onion and garlic, cook stirring for 5 mins or until browned
- Add the tomatoes, tomato paste and paprika, stir to combine and cook until tomatoes have softened
- Add the cream, bring to the boil, reduce heat and simmer until the sauce has thickened slightly
- Drain the pasta, add to the sauce with basil, parsley, salt and pepper, stir to combine
- Serve with grated parmesan
Notes
