Chorizo, Red Pepper and Fresh Basil Pasta

Cooking time: 30m
Chorizo, Red Pepper and Fresh Basil Pasta


For 4 people ()

  • 300 g rigatoni pasta
  • 3 red peppers, roughly chopped
  • 2 red onions, roughly chopped
  • 60 g fresh basil, roughly chopped
  • 225 g Spanish chorizo, sliced into 1/2cm thick pieces
  • 3 tablespoon(s) extra virgin olive oil
  • 50 g parmesan, shaved


  1. A simple but yummy dish perfect for an impromptu get together with friends.
  2. 1. Heat 2 tbsp olive oil in a wok or large frying pan and add the red onion.  Cook for 2/3 mins until onion begins to soften.

  3. 2. Add the chorizo and cook for a further 5 mins.

  4. 3. Add the pepper and cook on a low heat until the chorizo, onion and peppers are soft and the oil from the chorizo has covered the pepper and onion.

  5. 4. Meanwhile, cook the pasta for 8-10 mins or until al dente.

  6. 5. Stir in the remaining olive oil and 50g of basil to the pasta.  Season well.

  7. 6. Mix the chorizo, onions and pepper to the pasta and stir well.

  8. 7. Garnish with the parmesan and remaining basil and serve immediately.

  9. Top tip: Stir in 100ml crème fraiche instead of olive oil at stage 5 for a creamier flavour.

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