One-pot pasta with chorizo, vegetables and cream
A recipe for creamy one-pot pasta with chorizo, vegetables and cream.
Servings 4 servings
Ingredients
- 500 g pasta
- 200 g chorizo, cut into small cubes
- 1 tin chopped tomatoes
- 3 tbsp tomato purée
- 2 peppers, cut into small dice
- 1 onion, roughly chopped
- 3 cloves garlic, grated or crushed
- 70 g fresh spinach
- 1 handful fresh basil leaves
- 700-900 ml stock – chicken or vegetable
- 250 ml whipping cream (38% fat)
- 1 ball fresh mozzarella
- Oil
- Salt and pepper
Instructions
- Heat a splash of oil in a large pot and sauté the onion and garlic for a couple of minutes over a medium heat.
- Add the chorizo and fry for 5 minutes, then add the peppers and fry for a couple of minutes more. Season with a little salt and a good grinding of black pepper.
- Add the tomato purée and heat through for a moment before adding the chopped tomatoes, stock and pasta. *Start with 700 ml of stock, and add more if you can see the pot is boiling dry or the pasta is not covered at all.
- 5 minutes before the pasta is done, add the cream and basil. Put the lid on and continue cooking until the pasta is al dente.*The cooking time is often longer than stated on the packet, as the pasta is cooked in a sauce rather than in a large pot of water. So allow +5 minutes of extra cooking time.
- Once the pasta is al dente, stir the mozzarella and spinach into the sauce until the mozzarella has melted and the spinach has wilted.
- Season to taste with salt and pepper, and serve with a sprinkling of parmesan on the side.