Chorizo Pasta {30 Minute Recipe!}

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

220 g Chorizo (Chopped into bite sized chunks)

1 Large onion (See notes)

3 Cloves garlic (See notes)

250 g Dry pasta (See notes)

400 g Tin of chopped tomatoes

1 tsp Sweet smoked paprika (See notes)

1 tsp Oregano

Salt and freshly ground black pepper

2 tbsp Tomato puree

250 g Broccoli florets (See notes)

250 g Cherry tomatoes (See notes)

750 ml Vegetable stock (See notes)

50 g Parmesan cheese (Grated)

10 g Fresh basil (Chopped)

Directions

Heat the olive oil in a large saucepan or frying pan (one which has a lid) over a medium heat. Add the chorizo and fry until it starts to release its oils and go brown (about 5 minutes).

Add the onions and garlic and fry gently until softened (about 4-5 minutes).

Add the dry pasta, chopped tomatoes, paprika, oregano, salt and pepper, tomato pureee, broccoli, cherry tomatoes and about 500ml/2cups of the stock. Give everything a good stir, pop the lid on and cook for about 15 minutes until the pasta is cooked through and most of the liquid has been absorbed.

*Note!* I always make up 750ml/3.25cups of stock and then check on the pasta as it cooks and add more if needed if it's looking dry. If you like very 'wet' saucy pasta, go ahead and add it all at the start.

Add the Parmesan cheese, garnish with basil if using and serve immediately.

Nutrition

• Calories: 425 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Cholesterol: 17 mg
• Sodium: 1316 mg
• Total Carbohydrate: 69 g
• Dietary Fiber: 7 g
• Total Sugars: 12 g
• Protein: 22 g