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Fusilli with Spicy Chorizo Sauce

by Lindsay Law (follow)
Pasta (281)      Tomatoes (202)      Spicy (145)      Meat (48)      Sausage (19)     
A warm, spicy and comforting pasta and sauce recipe. This is perfect for a cosy supper with friends on a cold evening. It's a variation of an Italian sausage pasta dish, tweaked to satisfy my love of Spanish chorizo.

Chorizo ingredients
All of the ingredients. I use wholewheat pasta, but any pasta would work.

Preparation Time: 10 minutes
Cooking Time: 35-40 minutes
Makes: 4 servings

Chorizo ingredients
This is half the chorizo, cut into coin-sized discs. You'll have more in the pan when you have cut it all up.

Chorizo ingredients
The onions will quickly take on the orange of the chorizo oil, which will add to the flavour of the dish

400g chorizo sausages (the kind that needs to be cooked, not the thin slices that a ready to eat)
30ml/2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 orange pepper, cut into strips
5 ml/1 tsp hot paprika
5 ml/1 tsp mixed herbs
400g (1 can) plum tomatoes
250-300 ml vegetable stock
300g fusilli

Chorizo ingredients
I recommend a set of measuring cups - they are useful for dry and wet ingredients.

Cut the chorizo sausages into coin sized discs and fry in the olive oil for around 10 minutes. Drain on kitchen paper, but keep the orangey oil they have released in the pan.
Add the onion and garlic to the chorizo oil pan and cook on a low heat, stirring frequently, for 5-7 minutes, until the onion is soft. Then add the orange pepper and paprika. Cook for 5-7 more minutes, stirring occasionally

Sauce, orange peppers
The orange peppers have been added to the pan. You could use yellow or red peppers and they would work just as well.

Tip in the tomatoes, breaking them up with a wooden spoon (or use pre-chopped), and stir everything together. As the sauce reduces, add gradually add the vegetable stock. You will need to cook over a medium heat for about 10-12 minutes.

Sauce, orange peppers
Watch the pan closely during this stage to make sure you add the stock as the sauce reduces.

Sauce, orange peppers
I use Kallo organic vegetable stock, but any vegetable stock will be fine.

Add the chorizo slices to the sauce, reduce the heat back to low, and cook for 10 minutes. During this step, cook the pasta in boiling water according to the packet instructions.
Taste the sauce for seasoning - it shouldn't need salt and pepper as the chorizo gives a lot of flavour. Drain the pasta and add it to the pan with the sauce. Mix it together, and then serve.
Finally, you could sprinkle over some grated cheese of your choice, like Pecorino, Parmesan, or even just Cheddar.

Sauce, orange peppers
The pasta, drained and ready to go back in the sauce.

Pasta, pan, sauce, fusilli
The finished dish, being combined in the pan. it has a delicious smoky and spicy flavour from the chorizo.

Pasta, pan, sauce, fusilli
Ready to serve to a hungry 8 year-old. It's not too spicy for most children - about the same as a flavoursome fajita.

I like this Recipe - 8
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I love anything with chorizo, it gives such a great flavour
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