Although this sounds like a rather meaty dish, it’s actually quite a nice light pasta for a summer evening, and it’s great chilled as a side dish for a BBQ meal. It’s a really simple throw-it-all-in-the-pan recipe and here’s how to make it:
Cook any pasta shapes according to the instructions on the packet. In the meantime, dice two courgettes, a white onion, red, green or yellow peppers, and chop up one small chorizo sausage and 3 slices of bacon. Fry the chorizo and bacon in a little Fry Light for about 5 minutes before adding the onion and courgette. Allow these to soften before adding the peppers, a crushed clove of garlic, a tablespoon of tomato puree, a sprinkling of dried mixed herbs, a teaspoon of chilli powder and a teaspoon of paprika. Fry for a few minutes before adding a tin of chopped tomatoes and season to taste. Drain the cooked pasta and stir into the chorizo sauce. Serve immediately with a grating of parmesan or chill to create a pasta salad.
