Courgette and chorizo pasta.
Cook time: 25 mins | Prep time: 15 mins | Serves: 4
Ingredients.
3 tablespoons (60 ml) olive oil
1 small brown onion, sliced thinly
3 garlic cloves, finely chopped
2 chorizo sausages
1 zucchini, halve, slice in 1cm half circles
3 yellow squash, sliced into 3cm wedges
1 cup cherry tomatoes
2 cups chicken stock
150g mini penne pasta, gluten free if preferred
salt and pepper to taste
Aleppo or chilli flakes to serve
Method.
1. In a large Chasseur chef pan add olive oil, onion, garlic and a pinch of salt. Squeeze the chorizo meat from the skin into the pan into bite size pieces. Cook for 6 minutes on low to medium heat. Add 1/3 cup of water halfway through the cook.
2. Add zucchini, squash, cherry tomatoes, chicken stock and lightly simmer for 20 -25 minutes on medium heat. Liquid will reduce by half.
3. Meanwhile, cook pasta as per packet instructions in salted water. Drain and add into vegetables with 1/2 cup pasta water.
4. Take pan off the heat and squash the tomatoes, removing as many as possible of the tomato skins with tongs.
5. Serve with extra salt and pepper and Aleppo pepper or chilli flakes.