Chorizo & Roasted Red Pepper Pasta
This punchy pasta salad is a taste delight, simple to make but with complex flavors.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
- 2 tablespoons olive oil
- 1 pound dried pasta
- 8 ounces chorizo sliced
- 2 cloves of garlic chopped
- 1 large onion chopped
- 4-6 roasted red peppers from a jar
- 6 ounces fresh mozzarella cubed
- a good handful parsley chopped
- ½ cup grated fresh Parmesan/Pecorino Romano plus extra to serve
- salt and pepper to taste
Put a pan of water on over a high heat to boil.
When the water is boiling briskly, add the pasta and cook according to the package instructions, being careful not to overcook.
In a large frying pan, heat the oil, add the chorizo and cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo.
Add the onion and cook until they become translucent (about 4-5 minutes).
Add the garlic and cook another minute.
Add the peppers and heat through.
Scoop half a mugful of pasta water from the pan, drain the remainder and add the pasta into the pan.
Add the mozzarella parsley, and grated cheese well and splash in the pasta water, to moisten.
Season to taste with salt & pepper.
Serve hot with extra grated cheese
Calories: 937kcal | Carbohydrates: 91g | Protein: 43g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 1681mg | Potassium: 616mg | Fiber: 4g | Sugar: 4g | Vitamin A: 580IU | Vitamin C: 19.7mg | Calcium: 415mg | Iron: 3mg