Delicious chorizo pasta sauce:-
Ingredients
[list]*1 carton of Lidl tomato passata - currently 23p in our local Lidl
*1 heaped tsp of English Provender Lazy Garlic (or normal garlic... I'm just THAT lazy!) - approx 5p based on 25ish tsps per jar
*1 tsp of English Provender Lazy Chilli (or one small fresh red chilli - deseeded or not to taste!) - approx 5p based on 25ish tsps per jar
*80g of Tesco's finest Chorizo (worth getting the finest stuff as it's got a stronger flavour so you use less) approx 70p
*2-3 roasted peppers from a jar of Lidl peppers - approx 50p (1/3 of a jar)
*herbs/salt/pepper to taste (from whatever you have in the cupboard)
*400g linguine - approx 72p based on 4/5 of a 500g packet
Total: £2.25 for 4 people
Directions
EASY!
1) Thinly slice the chorizo - you don't need much of it - and lob in a dry wok/deep frying pan. You shouldn't need oil (or, if you do, a tiny spray/drip of it) as the chorizo has it's own oil in it which is yummy and flavours the sauce beautifully. cook the chorizo until goldeny and slightly crisp on the outside (so that it doesn't go soggy/chewy when you add the other ingredients).
2) Chop the peppers (you may need to rinse them as they're pickled in vinegar and it depends how 'sharp' you like your pasta sauce) and lob it into the pan with the chorizo and everything else - passata, garlic, chilli, herbs etc - and simmer on a med-low heat while you boil up the pasta.
3) Adjust seasoning according to taste: you can add more depth of flavour with any (or all) of the following: a splash of balsamic vinegar, some paprika, roughly torn basil leaves or a sprinkling of sugar if the tomato sauce tastes 'flat'... it's down to personal taste though.
4) Boil up the pasta in a large saucpan with plenty of water. Drain, toss and lob back into the saucepan.
5) Lob approx 2/3 of the pasta sauce onto the linguine and mix in well until pasta is fully coated and ingredients are evenly mixed. Serve up and finally split the remaining sauce as a good sized spoonful on top of each pile of pasta.
Serve with garlic bread, salad or any other similar sides if you like, but it's yummy on its own.
ETA: you can use the rest of the chorizo in a Jambalaya - will get OH to give me the recipe later - with either a handful of prawns (I only ever buy these reduced to less than half price lol) or a chopped chicken breast - deeeelicious.
Ingredients
[list]*1 carton of Lidl tomato passata - currently 23p in our local Lidl
*1 heaped tsp of English Provender Lazy Garlic (or normal garlic... I'm just THAT lazy!) - approx 5p based on 25ish tsps per jar
*1 tsp of English Provender Lazy Chilli (or one small fresh red chilli - deseeded or not to taste!) - approx 5p based on 25ish tsps per jar
*80g of Tesco's finest Chorizo (worth getting the finest stuff as it's got a stronger flavour so you use less) approx 70p
*2-3 roasted peppers from a jar of Lidl peppers - approx 50p (1/3 of a jar)
*herbs/salt/pepper to taste (from whatever you have in the cupboard)
*400g linguine - approx 72p based on 4/5 of a 500g packet
Total: £2.25 for 4 people
Directions
EASY!
1) Thinly slice the chorizo - you don't need much of it - and lob in a dry wok/deep frying pan. You shouldn't need oil (or, if you do, a tiny spray/drip of it) as the chorizo has it's own oil in it which is yummy and flavours the sauce beautifully. cook the chorizo until goldeny and slightly crisp on the outside (so that it doesn't go soggy/chewy when you add the other ingredients).
2) Chop the peppers (you may need to rinse them as they're pickled in vinegar and it depends how 'sharp' you like your pasta sauce) and lob it into the pan with the chorizo and everything else - passata, garlic, chilli, herbs etc - and simmer on a med-low heat while you boil up the pasta.
3) Adjust seasoning according to taste: you can add more depth of flavour with any (or all) of the following: a splash of balsamic vinegar, some paprika, roughly torn basil leaves or a sprinkling of sugar if the tomato sauce tastes 'flat'... it's down to personal taste though.
4) Boil up the pasta in a large saucpan with plenty of water. Drain, toss and lob back into the saucepan.
5) Lob approx 2/3 of the pasta sauce onto the linguine and mix in well until pasta is fully coated and ingredients are evenly mixed. Serve up and finally split the remaining sauce as a good sized spoonful on top of each pile of pasta.
Serve with garlic bread, salad or any other similar sides if you like, but it's yummy on its own.
ETA: you can use the rest of the chorizo in a Jambalaya - will get OH to give me the recipe later - with either a handful of prawns (I only ever buy these reduced to less than half price lol) or a chopped chicken breast - deeeelicious.
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