Ingredients
4 tablespoons extra virgin olive oil
500g fresh chorizo, casings removed and rolled into small balls
2 capsicums, finely chopped
1 onion, finely chopped
1 tablespoon red wine vinegar
2 cloves garlic, finely chopped
2 cans cherry tomatoes
Shaved parmesan, to serve
Salt and cracked pepper, to serve (optional)
Method
Cook pasta according to packet instructions, reserving half a cup of cooking water and set aside.
Heat the olive oil in a large frypan over medium-high heat. Add the onion and cook for 4 minutes, stirring occasionally until softened. Add chorizo and cook until browned.
Add capsicum, garlic and stir until fragrant.
Add vinegar and cook stirring constantly for 1 min or until reduced slightly.
Add 1 tablespoon cooking water and cherry tomatoes. Bring to the boil then simmer and cook for few minutes to develop flavour.
Place the pasta into mixture then toss gently to combine.
Serve with shaved parmesan and extra cracked pepper (optional)
Recipe inspired by Matt Preston via Delicious magazine