Chorizo & chilli pepper pasta

Another way to use up the guindilla pickled chilli peppers – also in the Turkish kebabs on page 64.

SERVES 2 PREP 5 mins COOK 10 mins EASY

200g penne

1/ tbsp olive oil

2

100g chorizo, skin removed and cut into chunks 400g can cherry tomatoes 2"3 guindilla pickled chilli peppers, sliced on an angle 1/ small pack basil, leaves

2 picked and roughly torn Parmesan, grated, to serve

1 Bring a large pan of salted water to the boil. Add the pasta, give it a good stir, then cook for 1 min less than pack instructions, about 9-10 mins. 2 Heat the oil in a sauté pan over a high heat. Add the chorizo and cook for a couple of mins until the oils have been released, then add the tomatoes, a pinch of sugar and some seasoning. Bubble away for 5 mins, then drain the pasta, toss it through the sauce and stir in the peppers and basil. Serve with a generous grating of parmesan scattered over.

GOOD TO KNOW !ibre • vit c • 1 of 5-a-day PER SERVING 684 kcals • fat 22g • saturates 7g • carbs89g • sugars12g • !ibre7g • protein28g • salt1.9g