Tomato, Pepper and Chorizo Pasta

5 from 9 votes

Tomato, Pepper and Chorizo Pasta

A quick and easy family friendly meal, this Tomato, Pepper and Chorizo Pasta takes just 30 minutes to make and is packed full of flavour…perfect for busy weeknight evenings.

Course Main Course, Pasta

Cuisine Fusion, Italian, Spanish

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 488kcal

Author Eb Gargano

Ingredients

1 tablespoon olive oil
1 red onion sliced
100 g chorizo diced
2 bell peppers (1 red, 1 yellow) sliced
2 cloves garlic
½ teaspoon dried chilli flakes (add more if you like things hot!)
400 g tin chopped tomatoes
1 teaspoon dried oregano
Salt and pepper to taste
300 g pasta
Grated cheddar or parmesan to serve
Basil and more oregano to serve optional

Metric - US Customary

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

If you have any leftovers, or if you decide to make extra, this Tomato, Pepper and Chorizo Pasta can easily be turned in a pasta bake the next day. Simply place in an oven dish and sprinkle with cheddar cheese, then put in a preheated oven at 200C / 180C / gas mark 6 / 400F for 20 minutes, or until brown and bubbling.

Nutrition information is approximate and meant as a guideline only.

Nutrition