Fusilli with chorizo, peas and tomatoes

One of the most unsettling things about doing up a house is having to make do without a kitchen. Rather than resigning yourself to takeaways every night, borrow an electric frying pan and a gas ring if you don’t already have them and have a go at turning out this dish. It’ll keep you healthy, sane and on budget.

  • 30 mins cooking
  • Serves 4
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Fusilli with chorizo, peas and tomatoes
  • 1 chorizo sausage, sliced
  • olive oil
  • 1 medium onion, peeled and finely chopped
  • 2 clove garlic, peeled and crushed
  • 3 tablespoon extra virgin olive oil
  • 1 1/2 cup frozen baby peas
  • 2.5 small dried bird's eye chillies, crushed
  • 400 gram can of crushed italian tomatoes
  • salt
  • 400 gram fusilli pasta
  • parmesan or grano padano, freshly grated or shaved, for serving


Fusilli with chorizo, peas and tomatoes
  • 1
    Fry chorizo in a smidgen of oil in a heated frying pan (or, if all you have is a saucepan, use that). Tilt the pan and transfer chorizo to a plate. (If using the same pan, pour off the oil before continuing.)
  • 2
    Put onion and garlic in a medium saucepan with the extra virgin olive oil, cover with a lid and cook gently until tender. Remove the lid and continue cooking until lightly golden.
  • 3
    Put peas in a sieve and rinse them under running hot water until they no longer feel icy. Add chillies, tomatoes, peas and chorizo to the saucepan. Cover with a lid and cook very gently for 20 minutes. Season with 1/4 teaspoon salt, or to taste.
  • 4
    Cook pasta in gently boiling salted water according to manufacturer’s suggestion, until al dente. Drain and tip it into a heated bowl. Pour on sauce, scraping in all the oily juices, and toss thoroughly. Serve immediately with cheese.