Ingredients
- 460g Jar Cooks&Co Roasted Red Peppers
- 400g Chopped tomatoes
- 300g Tagliatelle or other pasta shapes
- 125g Chorizo
- Diced 2 Garlic cloves crushed
- 1 Red chilli, deseeded and finely diced
- 1 Onion, chopped (200g)
- 1 tbsp oil
Preparation Method
- 1. Heat the oil in a large saucepan and fry the onion, chilli, garlic and chorizo for 5 minutes until golden.
- 2. Drain the peppers and reserve the juice. Thickly slice the peppers lengthways. Add the peppers, reserved juice and chopped tomatoes to the pan, cover and cook for 5 minutes.
- 3. Remove the lid and cook for a further 5 minutes until thickened and season.
- 4. Meanwhile, cook the pasta in boiling water according to pack instructions, drain and stir into the pepper into the sauce.
- (For a vegetarian option, omit the chorizo)
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