Chorizo Pappardelle with Feta

Chorizo Pappardelle with Feta

Ready in minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 27, 2019.
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Ingredients

Sauce

  • 2 capsicums, diced 3cm
  • 1 pack chorizo grind
  • 1 pack red pepper pesto sauce
  • ¾ cup water
  • 2 punnets cherry tomatoes

To Serve

  • 1 pack fresh pappardelle pasta
  • Crumbled feta + fresh basil

Steps

  1. Before you start, bring a pot of salted water to the boil on high heat (using hot tap water, with the lid on - to cook pasta). Prep capsicum
  2. Cook sauce Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chorizo and capsicum for 3-4 minutes, breaking up meat. Add red pepper pesto sauce, water and tomatoes and bring to a simmer. Cook for 3 minutes, until slightly reduced. Season.
  3. Meanwhile, cook pasta Separate strands of pasta. Cook pasta in pot of boiling water for 2-3 minutes, until tender. Drain and toss with a little olive oil.
  4. To finish, serve pappardelle with sauce. Top with crumbled feta and basil leaves.