This is a quick meal. I mean really quick. Most nights no matter how fast I try to prep and cook dinner it takes at least an hour to arrive at the table. Especially if it involves potatoes! Not this one. This is ready in the time it takes the water to boil and the pasta to cook. 15/20mins max.
Here’s the ingredient list:
1 chorizo roughly cubed 1 red or white onion diced
1 red or yellow pepper diced
1 punnet mushrooms sliced
3 cloves garlic crushed or finely chopped
1 fresh chilli finely diced
½ tsp dried oregano
1 packet brown pasta
Parmesan or parmigiana reggiano
Serves 4 or 5
Put a large saucepan of water on to boil and add a good sprinkle of salt – as one of my favourite cooks and beautiful women says “it should be as salty as the Mediterranean Sea” (Nigella Lawson)
Now heat a splash of olive oil in a pan or wok. Throw in the chopped veg and chorizo and fry until cooked through and even better if the chorizo starts to crisp up a bit. At this stage add the garlic and chilli and stir through for about a minute. Now add the canned tomatoes, oregano, some black pepper and if it needs it a little salt. Allow this to cook until bubbling and then turn to really low or turn it off.
Test the pasta after 10 mins it should be aldente (firm to bite) drain it and add to the pasta sauce, turn the heat on again and stir through until combined. Serve and grate the cheese over the top.
Tell you what why don’t you send me your pics when you give this a go.