There was a time, just a few short years ago, when I did not know how to cook a meal. Actually, that’s not true. I made a mean Bacon and Egg Muffin – uni student style. Plus I had the ham and cheese croissant meal to turn to when I ran out of eggs.. provided the croissant was store bought. And then I met a boy, fell in love and decided good food should be part of our happily ever after.
I bought the 4 Ingredients cookbook and learnt the basics. Through trial and error I built on those recipes as I gained some knowledge and experience of what worked and what we liked. I haven’t looked at that book for years but I have been super rushed for time and had to do a lot with little time and ingredients which is where 4 ingredient Chorizo Pasta was born.
Mr P’s grandparents are Italian so they might not approve of this quickie pasta sauce concoction – but I don’t always have a couple of hours to create a yummy red pasta sauce. Some days, I just need to cheat a little. We love chorizo’s over here at ProFruit HQ, but you could easily substitute for sausage, bacon or chicken.
Chorizo Pasta
Ingredients:
- 200g roasted/char grilled red capsicum
- 200g sun dried tomatoes
- 2 chorizo sausages
- pasta
We are lucky enough that my MIL roasts capsicums and sends them over to us as Rah eats them straight out of the container but you can pick some up already roasted.
Method:
1. Pop your pot of hot water onto boil and cook pasta.
2. While pasta is cooking, add capsicum and sun dried tomatoes to food processor and blitz until a sauce is created.
3. Cut up chorizo and fry.
4. Once pasta is cooked, drain it and add the capsicum and tomato sauce and the chorizo to the pot. Cook for 5 minutes, frequently stirring so the sauce and pasta don’t burn.
Season with parmesan cheese if you like and enjoy!
Before I go, I have to tell you about the mandarins I have been eating this week. Now normally I’m an Imperial Mandy kinda gal but Mr P brought home some Clementine mandarins this week and they are delicious! If you see them, pick up a couple and give them a try. They’re not as easy to peel as the imperial but they’re not hard to peel either.
Until next week, stay fresh, buy fresh, eat fresh, be fresh.
