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Member recipe

Spicy tomato and chorizo pasta

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Serves 2

Beautifully simple, quick, and scrumptious pasta dish, bold flavours, easy on the wallet.

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  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 100g chorizo, diced
  • 2 tsp chopped rosemary
  • 1 red chilli, diced
  • 500g passata
  • 150g of dried penne/rigatoni
  • 50g mascarpone
  • 1 squeeze of lemon juice
  • grated parmesan


    1. Put the oil in the pan to heat up. Add the onion to the hot oil and fry for a couple of minutes until translucent.
    2. Add the chorizo, rosemary and chilli and fry for another 2 minutes. In the meantime, put the pasta on to cook.
    3. Add the passata, place a lid on the pan and turn down to a simmer.
    4. Drain the pasta when it's done. Take the sauce off the heat and add the mascarpone and lemon juice and stir until the mascarpone has all melted.
    5. Add the pasta to the sauce and stir. Serve with freshly grated parmesan on top.

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