Chorizo Pasta with Ballymaloe Italian Tomato Pasta Sauce
This pasta dish is a wonderful winter warmer, guaranteed to add a little bit of heat as the nights draw in. This chorizo pasta dish has a spicy zing that
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Cooking tools:
- Saucepan
- Colander
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Skillet
- Grater
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 350g rigatoni pasta
- 100g diced chorizo (with skin removed)
- Ballymaloe Italian Tomato Sauce (400g)
- 1 yellow pepper (de-seeded & sliced)
- 1 tbsp olive oil
- 30g Parmesan / Mozzarella (grated)
- Basil leaves (freshly-torn)
- Salt
- pepper
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