Rigatoni, fusilli, penne have always rated highly in my cooking. It all boils down to my growing up at home - my grandmother's spaghetti bolognese, my mother's Sunday macaroni cheese (always good for a hangover), the pasta from that student flat or the ones that brighten up a lunchbox at college or work.
Prep Time: 5 mins
Cook Time: 20 mins
Serves: 2
Ingredients:
1 tbsp olive oil
100g chorizo sausage, diced
1 red onion, diced
1 red pepper, deseeded and diced
1 red chilli pepper, sliced
2 cloves of garlic, crushed
400g tin chopped tomatoes
1/2 tsp smoked paprika
150g pasta
40g grated Parmesan (optional)
Instructions:
1. Heat the oil in a frying pan or saucepan. Add the diced chorizo and fry until it begins to brown a little. Add the onion, diced red pepper, chilli pepper and crushed garlic and continue to cook until softened.
2. Add the tinned tomatoes along with the paprika and simmer for 10 minutes.
3. Start cooking the pasta.
4. When the pasta is ready, stir it into the sauce and servive, sprinkled with grated Parmesan, if desired.