Chorizo and Coriander Pasta

We at the fivegeeks house often cook simple pasta dishes with little or no thought. Chopped tomatoes, onions, garlic and herbs tend to feature, with bacon or chorizo, and topped with cheese. This particular concoction, though, seemed worth recording as a specific recipe.
  • olive oil
  • 200g chorizo sausage, diced fairly small
  • 1 onion
  • 2 red peppers, diced
  • 1 red pepper, diced
  • 1-2 cloves garlic, crushed
  • 400g tin chopped tomatoes
  • 20g fresh coriander, chopped
  • 2 tbsp tomato puree
  • ground black pepper
  • 400g / 2 pints dried pasta (shells, twists or whatever)
  • water
In a large pan, heat a little olive oil. Fry the chorizo until it releases its fat (there will be orange oil in the pan) then add the onion and peppers. Cook until both are soft. Crush the garlic in the pan and fry for half a minute, then add the remaining ingredients from the first block and turn to a lower heat. Cook until reasonably thick.
Cook the pasta as instructed on the packet (about 10 minutes in slightly salted, boiling water), and drain off the water. Mix the pasta into the sauce well. Serve as it is, or with grated cheese.