If I add chorizo to anything, it becomes a hit with the kids! They love the stuff! Here’s a simple pasta recipe using the Spanish sausage, and although it is a bit expensive, a little goes a long way. This recipe makes enough for all five of us for dinner or the kids tea plus my lunch for the next couple of days.
1/2 a medium onion, diced
Large clove of garlic, crushed
1/2 a red pepper, diced
Handful of french beans, chopped into 2cm lengths
Handful of kale, chopped
1 tin of chopped tomatoes
1 tsp dry mixed herbs
110g dry cured chorizo sausage (approx 1/2 a ring), chopped into £1 coin thick rounds (not an exact science!)
Fusilli dry pasta approx 3/4 mug/person but I usually just guess!
Cheddar or parmesan cheese, grated
- Get a large pan of water going on the hob, as soon as it comes to boil, add the pasta (I usually time for 2 minutes less than the packet dictates as we like it firm)
- In a large frying pan, sweat off the onion for a few minutes until translucent
- Add the garlic and stir around for a minute so it doesn’t burn
- Add the pepper, french beans, kale, tin of tomatoes and mixed herbs, stir and cover, leave on a low heat until the veg has softened (8-10 mins)
- While the sauce is cooking, place the chorizo into a small frying pan and fry on a medium heat for a couple of minutes on each side until they are crispy (no need for oil, it produces its own)
- Once the pasta is cooked, drain and chuck it all together in the large frying pan
- Serve with a sprinkle of cheddar or parmesan cheese
Substitute with virtually any veg but try to use a range of colours. Frozen peas and spinach work really well. Chorizo could be exchanged for crispy bacon. Enjoy!!
Last week’s recipe was Homemade fish (or chicken) fingers.
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