Casarecce with Chorizo, Tomato and Chilli

    30 minutes

    Casarecce is a short pasta that has been rolled and twisted to form log shapes. Fusilli or farfalle pasta can be used as a substitute. I have used crispy chorizo cooked in a tomato chilli sauce to create the perfect pasta sauce.

    1 person made this

    Serves: 4 

    • 375g casarecce pasta
    • 1 tablespoon olive oil
    • 2 chorizo sausages, cut into 1cm cubes
    • 1 small brown onion, finely chopepd
    • 1 red capsicum, diced
    • 1 long fresh red chilli, finely chopped
    • 2 cloves garlic, crushed
    • 1 zucchini, diced
    • 1 (400g) tin cherry tomatoes
    • 1 tablespoon tomato paste
    • salt and freshly ground black pepper, to taste
    • 1/2 cup fresh basil leaves
    • 1/2 cup grated Parmesan cheese

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook the pasta in a large saucepan of boiling water until just tender. Drain.
    2. Meanwhile, heat the oil in a large deep frying pan over high heat. Cook the chorizo, stirring, for 5 minutes or until crisp. Using a slotted spoon, transfer chorizo to a plate lined with paper towel.
    3. Add the onion and capsicum to pan and cook, stirring, for 3-4 minutes or until onion is soft. Add the chilli and garlic and cook for 1 minute. Add the zucchini, canned cherry tomatoes and tomato paste. Cook over low heat, stirring, occasionally, for 5 minutes. Add chorizo and cook for a further 5 minutes or until vegetables are tender and sauce is thick. Season with salt and pepper.
    4. Add pasta, basil and Parmesan to sauce and toss until combined. Serve.

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