AuthorEmily GrayCategoryEmily\'s Kitchen & Bar, Main, Pasta, Pork
400 g Penne
1 tbsp Olive oil
200 g Chorizo, skin removed and cut into chunks
800 g Canned cherry tomatoes
6 Guindilla pickled chilli peppers, sliced on an angle
1 Small pack of fresh basil, leaves picked and roughly torn
To serve:
Parmesan, grated
Garlic bread
Salad
1
Bring a large pan of salted water to the boil.
2
Add the pasta, give it a good stir, then cook for 1 minute less than stated on the pack instructions, about 9-10 minutes.
3
Heat the oil in a sauté pan over a high heat, then add the chorizo and cook for a couple of minutes until the oils have been released.
4
Add the tomatoes, a pinch of sugar, and some seasoning, then bubble away for 5 minutes.
5
Drain the pasta, then toss it through the sauce.
6
Stir in the peppers and basil.
7
Serve with a generous grating of Parmesan scattered over, and garlic bread and a salad on the side.
Ingredients
400 g Penne
1 tbsp Olive oil
200 g Chorizo, skin removed and cut into chunks
800 g Canned cherry tomatoes
6 Guindilla pickled chilli peppers, sliced on an angle
1 Small pack of fresh basil, leaves picked and roughly torn
To serve:
Parmesan, grated
Garlic bread
Salad