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Chorizo & Chilli Pepper Pasta

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)

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