• sandrabrandalise


COOKBOOK: Woman’s Day - June 27, 2005

An absolutely delicious pasta dish! Who would have thought chorizo, pesto and cream would work so well!

Chorizo is a well seasoned ground pork which comes in a. Number of different versions, spicy hot or mild, depending on where you purchase it from. The deli has a nice variety as does Woolworths (deli). The Aldi chorizo is way too spicy for me but again, it’s a personal preference.

You can substitute it with other varieties of sausages but it won’t give you that delicious taste of flavour that a chorizo adds to a dish.

Super easy to make! A great recipe for the fussiest of pasta eaters!

Hope you enjoy



Serves 12

375g spiral pasta

2 tablespoons of olive oil

4 chorizos, sliced thinly

1 red onion, sliced thinly

1 capsicum, sliced thinly

1/2 cup pine nuts, toasted

300g can of chickpeas

100g semi-dried tomatoes, sliced or strips

1/2 cup shredded basil

1 cup basil pesto

1/2 cup of cream

Salt & pepper

Boil pasta as per instructions on the package, drain and set aside (in a little retained water so it doesn't dry out)

Add olive oil in a pan and fry the onion for half a min until just soft. Add the capsicum, chickpeas and chorizo, blend well. Fry for. A minute of two. Add pine nuts, semi dried tomatoes and basil and salt & pepper. Combine well. Slow simmer for 2mins. Add pesto & cream, mix well , allow it to slow simmer for 4-5mins. Remove from heat.

Add chorizo sauce to the pasta, its now ready to be served.

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