Chorizo & chilli pepper pasta

1 of 5-a-day chilli pepper chorizo easy fibre pasta

N/A

Source

Ingredients

200g penne

½ tbsp olive oil

100g chorizo , skin removed and cut into chunks

400g can cherry tomatoes

2-3 guindilla pickled chilli peppers, sliced on an angle

½ small pack basil , leaves picked and roughly torn

parmesan , grated, to serve

Method

Bring a large pan of salted water to the boil. Add the pasta, give it a good stir, then cook for 1 min less than pack instructions, about 9-10 mins.

Heat the oil in a sauté pan over a high heat. Add the chorizo and cook for a couple of mins until the oils have been released, then add the tomatoes, a pinch of sugar and some seasoning. Bubble away for 5 mins, then drain the pasta, toss it through the sauce and stir in the peppers and basil. Serve with a generous grating of parmesan scattered over.