Easy Cheesy Chorizo and Red Pepper Macaroni
Ingredients
- 1 lb of elbow macaroni pasta
- 1 chorizo thinly sliced
- 1 onion finely chopped
- 2 cloves of garlic minced
- 1 cup tomato finely chopped
- 1 cup of chopped red peppers
- 1 cup Manchego cheese
- 1 teaspoon basil
- Parmesan cheese optional
- Salt and pepper
- Olive oil
Instructions
- All ingredients ready? Let's begin!
- In a large pot, cook the pasta according to package instructions and set aside. Save 1 cup of the pasta water.
- In a large pan, heat some oil and add the chopped chorizo, make sure you have removed the outer casing. Cook the chorizo for about 4-6 minutes till done. It will be brown at the bottom. Remove the chorizo and set it aside.
- In the same pan, add more oil and sauté the onions and garlic. Sauté for a couple of minutes till it tuns fragrant.
- Add the red peppers and sauté along with the onions and garlic.
- Now add the tomatoes and sauté till the tomato gets soft and mushy. Add salt.
- Add the chorizo and the cooked pasta. If the dish is too thick and dry, add some of the saved pasta water to thin it out
- Add the cheese to this and combine well together.
- Take off heat and transfer it into a large serving bowl. Garnish with basil, crushed black pepper and Parmesan cheese if using it.
Video
Nutrition
Calories: 196kcal | Carbohydrates: 5g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 512mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1207IU | Vitamin C: 37mg | Calcium: 212mg | Iron: 1mg