Paprika Pepper Pasta
A quick and simple recipe for Paprika Pepper Pasta, full of chorizo and smoked paprika.
Ingredients
- 1 small red onion finely sliced
- 1 red pepper finely sliced
- 1 tbsp olive oil
- 75 g chorizo sliced or cubed
- 2 garlic cloves crushed
- 1 tbsp sundried tomato paste
- 1 tin chopped tomatoes
- 1 tsp smoked paprika
- 300 g spaghetti
- small handful basil roughly chopped
Instructions
- Get a large pan on a medium heat and add the olive oil onion and pepper. Fry for 8-10 minutes until the vegetables are soft.
- Add the chorizo and fry for another five minutes.
- Stir the garlic, sundried tomato paste and smoked paprika into the pan and fry for one more minute.
- Tip the tinned tomatoes into the pan, and simmer with the lid off for 10-15 minutes to reduce the sauce. Stir occasionally to stop it sticking to the pan.
- While the sauce reduces cook the spaghetti according to packet instructions.
- Drain the spaghetti and serve in bowls. Top with the pepper sauce and sprinkle over the fresh basil.
Notes
As the chorizo lets oil out as it cooks you only need a small amount of olive oil to start with.
The chorizo and sundried tomato paste are already quite salty so I don't find I need to add salt, but check the seasoning before serving and adjust to your liking.