Name: Fusilli with chorizo, peas and tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

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.

Serves 4

Cook

30M

Ingredients

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

Method

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.

Women's Weekly Food