Chorizo & Poppy Seed Pasta with Capsicum Sauce

Reserve pasta water, and add a little extra if your pasta becomes too dry.

My Own Food Bag
Chorizo & Poppy Seed Pasta with Capsicum Sauce

This dish most recently appeared in My Own Food Bag on Sunday, February 25, 2018.

Chorizo and Poppy Seed Pasta

  • ¾-1 packet mild chorizo grind
  • ½ capsicum, thinly sliced *
  • 2 teaspoons pasta spice mix
  • ¾-1 packet fresh poppy seed fettuccini
  • 100g capsicum sauce


  • ½ tomato, finely diced *
  • ½ Lebanese cucumber, finely diced *
  • 50g feta cheese, crumbled


  • ½ bag rocket *
  • Drizzle of balsamic vinegar

To Serve

  • 2 teaspoons chopped walnuts (optional)
  • 1 Bring a medium pot of salted water to the boil. Prepare vegetables. Heat a medium, dry fry-pan on medium heat, toast walnuts (if using) for 1-2 minutes until lightly golden, shake pan to avoid burning. Set aside. Return pan to medium heat with a drizzle of oil and cook chorizo, capsicum and pasta spice mix for 4-5 minutes until cooked.
  • 2 While chorizo cooks, combine salsa ingredients in a small bowl and set aside.
  • 3 Shake pasta to separate strands and cook in pot of boiling water until just tender, about 3 minutes. Reserve ½ cup pasta water, then drain and return to the pot with a drizzle of oil to avoid sticking.
  • 4 Add capsicum sauce and ½ cup of reserved pasta water to pan with chorizo. Cook for about 1 minute until thickened, then fold through cooked pasta and season to taste.
  • 5 Combine rocket, vinegar and a drizzle of olive oil in a medium bowl and season to taste.
  • 6 To serve, divide chorizo and poppy seed pasta between plates and top with a sprinkle of salsa and walnuts (if using). Serve salad on the side.
  • SERVES 2

Nutritional Information

  • Energy: 2899 kj / 693 kcal
  • Protein: 28.6g
  • Carbohydrate: 52.8g
  • Fat: 38.8g


  • Pantry staple
  • * Shared ingredient with another recipe

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