What’s for dinner? Chorizo and red pepper pasta

Dinner doesn't get much simpler than this cheesy pasta dish, especially if you're short on time. It is yummy, flavoursome and ready in just half an hour! 

Serves 2 

You’ll need: 250g gnocchi pasta shells; 30ml olive oil; 1 garlic clove, crushed; 1 onion, halved and sliced; 1 red pepper, roughly chopped; 2,5ml smoked paprika; 200g chorizo, thinly sliced; 250ml Lancewood Sauce Delight Cheese Sauce; 120ml milk; 30ml fresh parsley, chopped; salt and freshly ground black pepper 

To serve – 125ml Lancewood Cheddar, grated; 30ml fresh parsley, chopped 

How to:  

Cook the pasta according to the instructions on the packet. Drain, but reserve a cup of the cooking water. Set aside and keep warm. 

Heat the oil and fry the garlic and onion until soft. Add the pepper and fry for two minutes to soften slightly. Add the paprika and chorizo and fry for another minute. 

Using a separate bowl, mix the cheese sauce and milk together and heat through. 

Add to the chorizo mixture and mix until well combined. Add the pasta and toss to mix. Add some of the reserved water if it becomes too thick. 

Add the parsley and seasoning to taste. 

Serve with grated cheese and sprinkle with parsley. 

* Recipe and image by Lancewood. 

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