How to make Chorizo & Chilli Pepper Pasta.
½ tbsp olive oil
100g chorizo , skin removed and cut into chunks
400g can cherry tomatoes
2-3 guindilla pickled chilli peppers, sliced on an angle
½ small pack basil , leaves picked and roughly torn
parmesan , grated, to serve
Bring a large pan of salted water to the boil.
Add the pasta, give it a good stir, then cook for 1 min less than pack instructions, about 9-10 mins.
Heat the oil in a sauté pan over a high heat.
Add the chorizo and cook for a couple of mins until the oils have been released, then add the tomatoes, a pinch of sugar and some seasoning.
Bubble away for 5 mins, then drain the pasta, toss it through the sauce and stir in the peppers and basil.
Serve with a generous grating of parmesan scattered over.