Tomato, Pepper and Chorizo Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
488 kcal
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Course
Main Course
Tomato, Pepper and Chorizo Pasta
Description
Tomato, Pepper and Chorizo Pasta is a flavorful combination of chorizo, red and yellow bell peppers, and a spiced tomato base. The dish begins by softening onions in olive oil, then adding diced chorizo and sliced peppers, which are briefly cooked together. Garlic and chili flakes are stirred in to add depth and heat. Chopped canned tomatoes and oregano form the sauce foundation that is simmered gently to develop flavor. Meanwhile, pasta cooks separately and is then combined with the sauce using a little pasta water to help bind it together. The final dish is finished with a sprinkle of grated cheddar or parmesan cheese and optional fresh herbs like basil or oregano, adding aroma and freshness.
The flavor profile has savory richness from the chorizo balanced by the sweetness of the peppers and acidity from the tomatoes. The texture contrasts chewy sausage bits with tender vegetables and soft pasta. Cooking components separately before combining ensures individual textures are preserved while creating a well-blended dish. This pasta works well as a standalone meal complemented by simple sides like a salad or crusty bread.
Leftover pasta can be transformed into a bake by topping with cheddar and baking at moderate oven heat until golden and bubbling, adding a comforting twist. The recipe includes flexibility for heat level by adjusting chili flakes and offers optional herbs for garnish. It is a versatile and colorful dish that brings together common pantry ingredients for a hearty home-cooked meal.
Ingredients
- 1 tablespoon olive oil
- 1 red onion sliced
- 100 g chorizo diced
- 2 bell pepper sliced, 1 red, 1 yellow
- 2 cloves garlic
- ½ teaspoon dried chili flakes add more if you like things hot!
- 400 g canned chopped tomatoes
- 1 teaspoon oregano dried
- salt to taste
- black pepper to taste
- 300 g pasta
- cheddar cheese grated to serve, or parmesan cheese
- basil optional, to serve
- oregano optional, to serve
Instructions
- Place the olive oil and onion in a medium saucepan or frying pan. Put on a low heat and fry the onion, with the lid on, for about 3 minutes, until the onion is softened but not brown. Stir occasionally.
- Add the chorizo and bell peppers and cook for a further 2 minutes, stirring occasionally.
- Add the garlic and chilli and cook for 1 more minute.
- Add the tomatoes, oregano, salt and pepper. Turn the heat up and bring to the boil, then turn the heat down again and cook for 10 minutes on low, stirring occasionally.
- While the sauce is cooking, cook the pasta according to packet instructions / your own preferences.
- Drain the pasta and stir into the sauce with a couple of tablespoons of pasta cooking water. Serve sprinkled with the cheese, extra oregano and basil.
Notes
- Leftover pasta can be baked with extra cheddar at 200°C (400°F) for 20 minutes until golden and bubbly.
- Adjust chili flakes to control the spice level according to your preference.
- Use fresh herbs like basil or oregano for garnish to enhance freshness just before serving.
- Grated parmesan can substitute cheddar if preferred for a different cheese flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 453mg | 19% |
| Potassium | 725mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 2150IU | 43% |
| Vitamin C | 87.7mg | 97% |
| Calcium | 71mg | 7% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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