One Pot Chorizo and Pepper Spaghetti
This dish defies convention, but it really does all cook perfectly together in one large casserole or sauté pan, so there’s no extra washing-up from a separate pan for the pasta. As it bubbles away, the pasta takes on the flavours of the sauce and comes out beautifully cooked and coated in sauce, ready to serve and enjoy.
|150g||chorizo (skin removed), roughly chopped|
|4||garlic cloves, finely diced|
|4||mixed peppers (red, orange and yellow ones), deseeded and roughly chopped|
|160g||button mushrooms, halved|
|1 x 400g||tin chopped tomatoes|
|3 tbsp||tomato purée|
|1 tsp||dried chilli flakes|
|2 tbsp||red wine vinegar|
|450g||dried spaghetti, broken in half|
|large handful of basil leaves, roughly chopped|
|30g||Parmesan cheese, finely grated|
|sea salt and freshly ground black pepper, to taste|
1. Heat a large, deep-sided casserole or sauté pan until hot, then add the chorizo and cook for 2–3 minutes over a high heat. Add the garlic, mixed peppers and button mushrooms and cook for another 2–3 minutes, stirring occasionally.
2. Add the tomatoes, tomato purée, chilli flakes and red wine vinegar and stir really well. Stir in the spaghetti and a pinch of salt, then add the boiling water and mix once more.
3. Bring to the boil, then reduce the heat, cover with a lid and simmer for 12–15 minutes until the pasta is tender and the liquid is reduced to a thick sauce. Stir the mixture occasionally to ensure that the spaghetti is under the liquid and it’s not sticking together.
4. Stir through three-quarters of the chopped basil and plenty of black pepper, then serve with the Parmesan and remaining basil sprinkled over.