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Penne Pasta with Spanish Choirizo and Oregano
Michael Moore
Serving Size: Serves 6
CHEFS TIP
Chorizo is full of flavour and makes this dish substantial, always grill or cook it in a hot pan or on a hot grill plate to release the delicious smokey flavours.
INGREDIENTS
500g penne pasta
120g minced pork sausage meat
2 small chorizo sausages
100g grilled red capsicum
100g fresh borlotti beans (cooked in boiling salted water)
1 Onion (finely chopped)
1 red chilli
30 mls white wine vinegar
2 clove garlic
1/2 bunch fresh oregano
½ bunch flat parsley
Sea salt and pepper
METHOD
For the capsicum sauce
In a blender place the grilled red capsicum a little olive oil, red chilli, garlic and white wine vinegar, pulse until smooth.
For the sauce
In a warm fry pan add a little olive oil, fry the chopped onion with the sausage meat, add the capsicum sauce cook for 3 mins. Season with sea salt and freshly milled black pepper.
Grill the sliced Chorizo for a few minutes and add to the sauce.
To serve
Cook your pasta until “al dente” then place into a bowl, drizzle with extra virgin olive oil season and mix the borlotti beans through with the fresh herbs.
Place a large spoonful of the sauce and sausages on the side and serve with parmesan and a rocket salad
Michael Moore