CHORIZO BEAN PASTA

 

CHORIZO BEAN PASTA

Serves 4

2.5 Syns per person

150g diced chorizo - 10 Syns
1 red onion, finely chopped
A few mushrooms, sliced
2 cloves of garlic, crushed or finely chopped
400g can of chopped tomatoes
1 tsp dried oregano
400g can of cannellini beans, drained and rinsed
250g wholewheat, dried penne pasta

Heat a large non-stick frying pan over a high heat and tip in the diced chorizo. Fry until crisping and the oil has been released. Set aside.
Put the pan back over the heat, reduce the heat to medium and cook the onion, mushrooms and garlic until the onion has softened.
Add the tomatoes and oregano, then half a can of water. Stir and bring to the boil. Simmer for 15-20 minutes, or until it has reduced a little.
Meanwhile, cook the pasta according to pack instructions. Drain and set aside, keeping warm.
Stir the chorizo and cannellini beans into the tomato sauce and heat until everything has heated through. 
Add the sauce to the cooked pasta and stir through. Serve immediately