This quick one-pot pasta dish is inspired by sunny Spanish flavours and is a breeze to make. You'll cook chorizo, sweet yellow pepper, red onion & conchiglie pasta all together in one pot to create a tasty Mediterranean flavour sensation...and save time washing up! A win-win dish for busy weeknight evenings.
Prep Time
20 min
Cuisine
Mediterranean
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
De-link the mini cookingchorizo and cut them in half
Peel and finely slice the red onion[s]
Strip the rosemaryleaves from the stalks and chop finely
2
Heat a large pot (with a matching lid) with a drizzle of olive oil over a high heat
Once hot, add the chorizo and onion
Cook for 3-4 min or until the chorizo has released its oil and the onion has softened
3
Meanwhile, peel and finely chop (or grate) the garlic
Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into small bite-sized pieces
Chop the tomato[es] coarsely
4
Add the choppedrosemary to the pot and cook for 1-2 min or until fragrant
Add the choppedgarlic, tomato and pepper and cook for a further min
5
Dissolve the chickenstock cube[s] in 700ml [1L]boiled water
Add the stock, conchigliepasta and a large pinch of sugar to the pot and give it a good stir
Cover and cook for 7-10 min or until the pasta is nearly cooked
6
Meanwhile, grate the cheddar
Chop the parsley finely, including the stalks
7
Remove the lid from the pot and continue to cook until most of the stock has evaporated, stirring continuously, until a sauce has formed and the pasta is cooked
Once reduced and thickened, remove from the heat and stir in the grated cheese and half of the chopped parsley
8
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