Chorizo and Coriander Pasta

Chorizo and Coriander Pasta

14 Ounce of Shell Pasta
7 Ounces of Chorizo Sauce (Diced)
1 Onion (Diced)
3 Red Bell Peppers (Diced)
2 Cloves of Garlic (Crushed)
14 Ounces of Tomatoes (Chopped)
1 Teaspoon of Coriander (Chopped)
2 Tablespoon of Tomato Puree
Fresh Ground Black Pepper
Olive Oil

In a large pan, heat a little olive oil. Fry the chorizo until it releases its fat (there will be orange oil in the pan) then add the onion and peppers. Cook until both are soft. Crush the garlic in the pan and fry for half a minute, then add the remaining ingredients from the first block and turn to a lower heat. Cook until reasonably thick. Cook the pasta as instructed on the packet (about 10 minutes in slightly salted, boiling water), and drain off the water. Mix the pasta into the sauce well. Serve as it is, or with grated cheese.

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