Chorizo & Poppy Seed Pasta with Capsicum Sauce

Chorizo & Poppy Seed Pasta with Capsicum Sauce

Ready in 20 minutes Serves 2
This dish most recently appeared in My Own Bag on Sunday, February 25, 2018.

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


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.

Nutritional Information

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