Pigeon Cottage Kitchen

This is one of those family pasta dishes that is so quick and easy to make, uses store cupboard ingredients and tastes so delicious that you’ll make it over and over again. This serves 6 people generously but you can just scale it down for fewer people. Sometimes, I make a big batch of the tomato and paprika sauce base and freeze it. I can add the chorizo and red peppers when I defrost the sauce as and when I want to serve it. Great with just a simple green salad on the side.

Serves 6

• I bag of pasta. I used Sainsbury’s Taste the Difference Caesarecce
• 2 tins of Mutti chopped tomatoes
• 1 jar of wood roasted red peppers, chopped
• 1 whole chorizo ring, skinned and chopped
• 1 tbsps sherry vinegar
• 1 tsp smoked paprika
• 1 onion, peeled and sliced
• 1 tbsp light olive oil
• 1 tbsps whole milk.
• Parmesan cheese

To make…

• Heat the oil in a large pan, add the onion and cook until soft and golden. Add the chopped chorizo and allow the fat to render gently for about 8 minutes. Add the vinegar and stir. Add the tomatoes, milk and paprika. Stir and allow to cook down over a low heat.
• Cook the pasta according to the instruction on the packet in plenty of boiling, salted water. This usually takes around 12 minutes.
• Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce along with the chopped red peppers. Combine thoroughly and add a little pasta water to make the sauce nice and silky.

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