MEALS FOR UNDER £10

FUSILLI WITH TOMATO PESTO & CHORIZO

Rachel Allen is one of our favourite chefs and this recipe she has created is from Sacla’s new book La Famiglia – The Family Book Of Pesto (published by Ebury Press).

It’s a great midweek meal, quick to prepare and a perfect pick-me-up after a hard day at work.

It’s sure to become one of your go-to meals when you fancy something delicious without going to lots of bother.

You’ll need:

● 400g fusilli pasta

● 150g chorizo, skinned, cut into 1cm cubes ● 1 tbsp olive oil

● 200ml double cream

● ½ jar Sacla’ Sun-Dried Tomato Pesto

● 1 tbsp fresh rosemary, finely chopped ● 25g Parmesan, finely grated plus extra for sprinkling

● Salt and pepper

Method:

1. Bring a large pan of water to a rolling boil. Add pasta, return to the boil and cook for about 8 mins or until cooked to your liking.

2. While the pasta is cooking, put the chorizo in a cool pan with olive oil, place on a low-tomedium heat and cook for just a couple of mins until the chorizo starts to look shiny and oily. Don’t brown the chorizo, just soften it.

3. Add cream, pesto, rosemary and grated Parmesan, mixing well. Bring to the boil, and cook for a couple of mins until it’s all blended together beautifully. Season to taste.

4. Drain the pasta but reserve 150ml/5floz of the cooking water as this is very useful for adding to the pasta sauce if it becomes too thick, or stirring into the pasta itself if you’re waiting for the sauce to cook and the pasta starts to stick.

5. Finally, combine the pasta and sauce over a medium heat and stir gently, adding some pasta cooking water if it needs it. Serve with extra Parmesan sprinkled over the top.