Continuing with the super quick and easy theme this week, this Chorizo Pasta is so simple and so very yummy! The only trick to this is that you must get very good quality chorizo… just any old one won’t do. We have a secret chorizo supplier, that is so secret, even I haven’t been to the shop (couldn’t tell you where it is either)! Therefore, I am very lucky that I get given a few from my sister in law to freeze and I am extremely lucky if SuperDad gets a chance to pop in there and get some for us, normally for a special occasion. For those who don’t have access to the holy grail of sausage, Woolies has a good quality one as well, this is a Spanish Chorizo.
Cook 250g gluten free penne pasta according to instructions on the packet. Here are some tips for cooking gluten free pasta:
- Add plenty of salt to the water to add to the taste – 2tbs in a medium-large pot of water.
- Do not add oil to the water.
- Stir constantly for the first 3 minutes of cooking time to ensure that the pasta doesn’t stick.
Chop 1 onion and one yellow pepper (if I had a red one as well I would have used half of each). Fry in a glug of olive oil until soft. Add a teaspoon or 2 of crushed garlic, 1 sliced chorizo sausage and fry for 3-5 minutes or until the chorizo releases it’s oils and is nicely browned all over. Add 3-4 handfuls baby spinach and allow the leaves just to wilt before removing the pan from the heat.
Drain pasta and pour it into a pasta dish. Mix in the sausage and fried veg. Add pitted calamata olives, crumbled feta cheese. Serve with a drizzle of olive oil, ground salt and pepper.
Do you have a go-to quick and easy meal? Please share with us!