Chorizo Penne

Nutrition per serve

Ingredients

• 1pcs capsicum
• 2clov garlic
• 2pcs chorizo sausages
• 150g peas
• 250g cherry tomatoes
• 5g Tuscan seasoning
• 200g penne pasta
• 10ml olive oil
• 5ml balsamic vinegar

Method

1. Step 1 — Prep ingredients
   Fill a medium deep frypan half full with water and bring to the boil for the peas. Cut the capsicum into 2cm chunks. Crush or finely chop the garlic. Thinly slice the chorizo.
2. Step 2 — Cook peas
   Add the peas to the pan of boiling water, return to the boil and cook for 2 mins. Drain.
3. Step 3 — Cook chorizo mixture
   Heat the same pan over medium-high heat until dry. Heat 2 tsp olive oil in the pan. Cook the chorizo, capsicum and tomatoes, stirring regularly, for 5 mins or until browned and charred in places.
4. Step 4 — Add garlic and seasoning
   Add the garlic and Tuscan seasoning to the chorizo mixture and cook, stirring, for 1 min or until fragrant.
5. Step 5 — Cook pasta
   Stir 375ml (1½ cups) water, 1 tsp balsamic vinegar and pasta into the chorizo mixture. Bring to the boil, reduce the heat to medium and cook, covered, stirring occasionally, for 15-20 mins until most of the liquid is absorbed and the pasta is al dente.
6. Step 6 — Get ready to serve
   Stir the peas into the pasta. Divide the pasta among bowls to serve.

Allergens

Sulphites, Gluten, Wheat