Cooking Time: 25 minutes
Average cost: £5
Serves: 5 people
Today we'll be travelling to Spain...lol, where I'll be teaching you guys how I make my chorizo pasta. I love this recipe particularly because its super cheap and easy to make. I remember in my first year of university, when cash wasn't flowing as much as I wanted it to, this meal was my go to and it went a long way, especially for meal preps during busy times. All the ingredients can be purchased at your local store.
***This recipe serves five HUNGRY people
To prepare Chorizo and Tomato Pasta, you'll need the following.
300g of penne
0.5kg of chicken portions
1 large onion
2 teaspoons of sunflower oil
100g chorizo (skin removed and cut into chunks)
2 cans of chopped tomatoes
1 teaspoon of salt (this can be more or less depending on your taste)
2 knorr cube (double-pack)
2 teaspoons of thyme
2 teaspoons of garlic powder
2 teaspoons of chilli powder
1 teaspoon of curry powder
Add the spices to a small bowl and mix well (1/2 teaspoon of salt, 1 knorr cube, 1 teaspoon of curry powder, 1 teaspoon of thyme, 1 teaspoon of garlic powder, 1 teaspoon of chilli powder and two drops of sunflower oil).
Add the marinade to the chicken and mix well
Place on a foil tray and bake for 20 minutes at 200 degrees
In a medium sized pot, boil the pasta for 15-20, depending on how soft you want it. When done, drain the water and set aside.
In another pan, add a tablespoon of sunflower oil to a pan. When hot, add onions and fry for one minute. Add 2 cans of chopped tomatoes and the sliced chorizo to the fried onions and boil for 5 minutes.
Add the spices (1/2 teaspoon of salt, 2 knorr cube, 1 teaspoon of thyme, 1 teaspoon of garlic powder, 1 teaspoon of chilli powder and 1 teaspoon of curry powder) and leave to simmer for a minute.
Add the boiled pasta to the sauce and leave to cook for 2 minutes.
Serve as desired.
If you do decide to use this recipe, please send us an email with a picture at email@example.com or a private message to any of our social media platforms @popnchopuk. I do hope you enjoy making this. More recipes coming your way.
Vanessa D. Bello