I was extremely busy the last couple of weeks. Most of the food that I prepared was made in a rush and in less than 30 minutes. This dish really takes minutes. The sauce is prepared whilst the pasta is cooked.
Chorizo is a Spanish pork sausage and traditionally contains paprika and is cured. Spanish chorizo may be eaten plain or cooked. Spicy and mild varieties exist.
You can buy chorizo at any of the major Supermarkets and if you are living in Cape Town you can find excellent and affordable Chorizo at the Stellenbosch Slow Food Market.
To make this more affordable, the chorizo sausages can be replaced with bacon bits.
400g dried pasta (I used Tortiglioni)
15ml olive oil
450g chorizo sausages, sliced
250g button mushrooms, sliced
1 garlic clove, crushed
1 x 400g can diced tomatoes
15g fresh basil leaves
salt and freshly ground black pepper
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Whilst the pasta is cooking, heat the oil in a large frying pan. Add the chorizo and cook for 2 to 3 minutes or until browned all over.
Add the mushroom and garlic and stir-fry for 2 minutes or until mushroom is tender.
Add the tinned tomatoes and cook until the sauce is slightly thickened.
Add the drained pasta, once it is cooked to the tomato mixture and gently toss to combine.
Add the fresh basil and season with salt and black pepper.
Spoon the pasta among serving bowls and top with shaved parmesan.
Serve with a green salad on the side.
I forgot to add the parmesan shaves when I took the pics, and although it is optional it definitely add some extra flavour!
For more of my meals in minutes you can go here: