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Mediterranean chorizo and mozzarella pasta
Introduction
About this Recipe
This Mediterranean chorizo and mozzarella pasta is a spicy treat for the family and chorizo lovers.
Originally by Rachel Allen from Easy Meals, adapted for Snug Cooking
Ingredients
- 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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