• sandrabrandalise


COOKBOOK: Mariela’s Blue Folder- Woman’s Day Recipe Aug 2005

Anything, and I mean anything with Spanish chorizo tastes out of this world! This pasta dish is simple to make and the chorizo makes a great substitute to the original mince pasta sauce. Guaranteed it will become a family favourite!

Chorizos originated in Spain and they are commonly made out of smoked pork and seasoned with paprika, salt & pepper ,garlic & dried herbs. Very flavoursome and they give a punch in all dishes.

There are two varieties, hot & spicy and non-spicy. The spicy version can be very hot, be warned. My favourite chorizos are from the Woolworths deli. The Aldi chorizos are super spicy and not everyone in my family like it that spicy.

Hope you enjoy


Serves 4

1 tablespoon olive oil 1 red onion, thinly sliced

4 x cloves of garlic , chopped

4 Spanish chorizos, sliced finely

1 large zucchini, halved and sliced thinly Salt & pepper

270g can chargrilled capsicums, chopped roughy

250g button mushrooms

425g can tomatoes, chopped

1 tablespoon tomato paste

375g penne pasta

Shaved parmesan cheese to serve

Heat oil in a deep pot and fry the garlic & onion until onion is just soft. Add the chorizo & zucchini , combine well and fry for a minute. Add salt & pepper, button mushrooms, canned tomatoes, chargrilled capsicums & tomato paste. Bring to simmer, and simmer for 15mins.

Prepare a deep pan with water, bring to boil, add a drop of olive oil and salt and cook the penne as per the instructions on the package. Drain.

Add the pasta chorizo sauce to the drained penne, combine well . Serve in plates with parmesan cheese sprinkled over

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