We made this to use up a piece of chorizo ring leftover from a previous recipe. The whole dish took about 20 minutes from start to finish and was yummy.
Wine Suggestion: The first time we had this it was with a Beaujolais (Gamay) and it was a delightful match, and then a few weeks later it was with a white blend of Grenache Blanc and Viognier and again a real delight. We think the key here is a vibrant, medium bodied wine … and avoid to much complexity and concentration … this is a simple, if very tasty dish, so keep the wine the same.
Chorizo & chilli pepper pasta – serves 2
- 200g penne (or any short pasta)
- ½ tbsp olive oil
- 100g chorizo, skinned and cut into small chunks
- 400g tin cherry tomatoes (regular tin of chopped tomatoes would be fine if that’s what you have)
- 3 guindilla pickled chilli peppers, sliced on an angle (any pickled chillies would do)
- a handful of basil leaves, roughly torn
- grated Parmesan, to serve
Cook the pasta in lots of salty water for a minute less than recommended on the packet.
Meanwhile, heat the olive oil in a large sauté pan over a high heat. Fry the chorizo for a couple of minutes or until it releases its oil.
Stir in the tin of tomatoes, a pinch of sugar and seasoning. Let bubble for 5 minutes, then stir in the peppers and basil.
Drain the pasta and stir through the sauce.
Serve with plenty of Parmesan.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 