- 200g penne
- ½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g chorizo, skin removed and cut into chunks
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 400g can cherry tomatoes
- 2-3 guindilla pickled chilli peppers, sliced on an angle
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- ½ small pack basil, leaves picked and roughly torn
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- Parmesan, grated, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.