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CHORIZO, CHICKPEAS AND RED PEPPER PASTA

This fresh, easy and quick recipe by Sophie Rushton from the Corner Plot is packed full of flavour. The recipe uses Brindisa's finest cupboard ingredients!
READY IN

20 mins

COOKING TIME

15 mins

PREP TIME

5 mins

SERVES

2 people

ingredients

  • Arbequina Extra Virgin Olive Oil
IN STOCK
  • 1 large onion, peeled and finely chopped
  • 4 cooking chorizo, sliced
IN STOCK
  • 2 garlic cloves, peeled and crushed
  • Pinch of dried oregano
  • 1-2 tsp of nora pepper paste
IN STOCK
  • 1/2 tin El Navarrico piquillo peppers, sliced
OUT OF STOCK
  • 1 jar of Fritada (tomato and pepper sauce)
IN STOCK
  • 1/2 jar Perello chickpeas (no need to drain)
IN STOCK
  • 1 pack Sanmarti pasta trumpets
IN STOCK
  • Parsley, chopped to decorate

Method

1. Slowly cook the onion in a splash of extra virgin olive oil until softened.

2. Add the chorizo, garlic, oreganonora paste, and piquillo peppers, add a grind of black pepper, and cook on medium heat until the fat has run from the chorizo.

3. Pour in the fritada sauce. Fill the empty jar with water, swirl aroundand add that to the pan along with the chickpeas. Simmer gently while you cook the pasta.

4. Bring saucepan of salted water to the boil. Cook the pasta trumpets for 3mins less than the pack instructions. Using a slotted spoon, transfer the pasta to the simmering sauce, add a splash of the pasta water and cook until the sauce has thickenedand the pasta is cooked but still al dente.

5. Serve straight away, sprinkled with parsley.

ingredients

  • Arbequina Extra Virgin Olive Oil
IN STOCK
  • 1 large onion, peeled and finely chopped
  • 4 cooking chorizo, sliced
IN STOCK
  • 2 garlic cloves, peeled and crushed
  • Pinch of dried oregano
  • 1-2 tsp of nora pepper paste
IN STOCK
  • 1/2 tin El Navarrico piquillo peppers, sliced
OUT OF STOCK
  • 1 jar of Fritada (tomato and pepper sauce)
IN STOCK
  • 1/2 jar Perello chickpeas (no need to drain)
IN STOCK
  • 1 pack Sanmarti pasta trumpets
IN STOCK
  • Parsley, chopped to decorate
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