COOKBOOK: PASTA, RICE & NOODLES (GOURMET GARDEN)
I’m a sucker for a flavoursome pasta dish.
You know by now that chorizo is a favourite of mine. It can change a dish from ‘just ok’ to ‘omg delicious!’.
This pasta dish had the same effect. Absolutely delicious, a must try!
RECIPE
Serves 4
3 tablespoons of olive oil (for pasta and frying)
1 red onion, sliced
3 chorizos, sliced
1 large red capsicum , sliced Salt & pepper
200g semi dried tomatoes, strips
2 tablespoons garlic, chopped finely
2 tablespoons oregano, chopped finely
2 tablespoons parsley, chopped finely
600g penne pasta
Please note: I sliced and chopped all ingredients in processor due to time restraints. This can be done by hand.
Bring a pan of water to boil , add a dash of olive oil and a pinch of salt and cook pasta as per the instructions on the package.
When you drain pasta, leave some of the liquid in the pasta so it does not dry or cling. Another trick is to drop a tablespoon of butter and mix well.
Heat olive oil (2 tablespoons) in a deep frying pan. Add the garlic and herbs and toss around for a few seconds. Add the red onion and fry until onion is just soft. Add salt and pepper.
Mix in the sun dried tomatoes, capsicums (red peppers) and chorizo. Mix well and fry until capsicum is just soft.
Mix in the penne and let it stand for 5-10mins before serving, this will allow the pasta to absorb flavour.
Serve with parmesan (which I don’t have in the photo, sorry)
PLEASE NOTE: I was not able find penne during the COVID lockdown - I used shells which are very similar to the penne.
