Tomato and chorizo pasta is such a tasty dinner! Even the toddler demolished a bowl full and he’s in that horrible picky stage where he will only eat breaded chicken and pasta and screams if there’s any vegetable lumps. He won’t even eat chips! So this has the toddler stamp of approval so it must be pretty good.
This was made as I had some chorizo left over from making my paella.
I of course use Gluten Free pasta for mine but I make the rest of the family’s with normal pasta.
It’s a great “accidental” recipe make and it’s full of healthy veggies too.
Ingredients (Serves 4)
- 1 medium onion
- 1 medium pepper
- 50g of diced chorizo
- 1 tsp of Very Lazy Garlic
- 1 carton of passata
- 100ml of water
- 2 tsp of smoked paprika
- 1 tsp of mild chilli powder
- 1 bay leaf
- 250g of pasta
Dice your onion and pepper. Warm a large frying pan over a medium heat and spray with low calorie cooking oil. Add the onions and pepper to the pan, fry for 5 minutes then add the garlic and fry for another couple of minutes. Add the chorizo and cook for another couple of minutes then add the passata, water, paprika and chilli powder then stir well. Pop the bay leaf in too then bring your sauce to the boil before reducing the heat and simmering. At this point, cook your pasta as per the packaging.
Make sure you keep stirring the sauce but it should have thickened up by the time your pasta has cooked. If it gets a bit too thick then pinch a bit of water from your pasta and stir it in.
When everything is ready, just drain your pasta and stir it in to your sauce, serve and enjoy!