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Chorizo and mushroom pasta

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 400g penne rigate
  • 2 (200g) chorizo sausages, sliced
  • 1 red capsicum, chopped
  • 200g button mushrooms, sliced
  • 2 x 400g cans crushed tomatoes with Italian herbs
  • shaved parmesan cheese, to serve
  • Salt, to season


  • 1
    Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
  • 2
    Meanwhile, heat a large, non-stick frying pan over medium heat. Add chorizos. Cook, stirring, for 5 minutes or until golden brown. Remove to a bowl.
  • 3
    Add capsicum and mushrooms to frying pan. Cook, stirring, for 5 minutes or until softened slightly. Return chorizos to frying pan. Add tomatoes. Bring to the boil. Simmer for 5 minutes or until reduced and thickened slightly.
  • 4
    Drain pasta and return to saucepan. Add chorizo mixture. Season with salt and pepper. Toss to combine. Serve with parmesan.

Source: taste.com.au


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