It’s Christmas time again and this cake is the perfect sweet treat for the family over the holidays.
Mediterranean chorizo and mozzarella pasta
About this Recipe
This Mediterranean chorizo and mozzarella pasta is a spicy treat for the family and chorizo lovers.
- 15 ml olive oil
- 15gm butter
- 1 onion, peeled chopped
- 2 cloves of garlic crushed
- 1 large red pepper, deseeded and cut into cubes
- 200gm chorizo sliced
- 1/2 teaspoon smoked paprika
- 1 tin chopped tomatoes
- 600ml chicken stock
- 1 tsp sugar
- 350gm dried pasta (I prefer conchiglie or rigatoni but penne works too)
- salt and freshly ground black pepper
- 125g fresh mozzarella cubed
- Optional: 50gm olives, pitted and chopped
- 2tbsp torn basil leaves
Step by Step Instructions
Place the butter and olive oil in a large saucepan on medium heat. When the butter has melted and starts to foam, add the onion and garlic and cook for 10-15 minutes, stirring regularly, until the onion is soft and a little caramelised.
Add the sliced pepper, chorizo and paprika, and cook for a further 3 minutes, then pour in the tomatoes and all their juice, along with the stock, sugar, pasta, and 1/2 teaspoon of salt.
Bring to the boil, then reduce the heat to low, cover with a lid and cook for 10-12 minutes or until the pasta is just tender.
Remove from the heat, stir in the mozzarella, olives, and basil, add a grinding of black pepper, and then divide between bowls to serve.
Garnish with fresh chili if you want an extra kick
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