CHORIZO AND RED PEPPER PASTA

 

CHORIZO AND RED PEPPER PASTA

Serves 4

Approx. 2.5 Syns per serving

1 onion, finely diced
1 large red pepper, deseeded and finely diced
2 cloves of garlic, crushed
140g diced chorizo - approx. 9 Syns
400g can chopped tomatoes
A pinch of chilli powder or a fresh, red chilli, deseeded and finely chopped, added in with the crushed garlic.
Whole-wheat pasta, enough for 4 people

Spray a non-stick frying pan well with Frylight and fry the onion until starting to soften.
Add the red pepper and the garlic and fry for a few minutes more.
Add the chorizo to the pan and fry until it releases its oils, coating the other ingredients in the pan.
Pour in the tomatoes. Fill the can with water and add it to the ingredients in the pan.
Add some seasoning (careful with the salt - I don't usually use any) and a pinch of chilli powder, unless using fresh chilli, along with the garlic. Stir well.
Leave to simmer gently, uncovered, for 15 - 20 minutes or, until thickened.
Whilst this is simmering, cook the pasta according to pack instructions, drain well and stir into the tomato sauce. Heat through for a few minutes and serve immediately.

Gorgeous with HEX cheese grated over.