Tomato, Pepper and Chorizo Pasta

Takes - 30 mins
Makes - 4 portions 
Calories per portion - 488 kcal (not including grated cheese)


  • 1 tablespoon olive oil
  • 1 red onion sliced
  • 100 g chorizo diced
  • 2 bell peppers (1 red, 1 yellow) sliced
  • 2 cloves garlic
  • ½ teaspoon dried chilli flakes (add more if you like things hot!)
  • 400 g tin chopped tomatoes
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 300 g pasta
  • Grated cheddar or parmesan to serve
  • Basil and more oregano to serve optional


  1. Place the olive oil and onion in a medium saucepan or frying pan. Put on a low heat and fry the onion, with the lid on, for about 3 minutes, until the onion is softened but not brown. Stir occasionally.
  2. Add the chorizo and bell peppers and cook for a further 2 minutes, stirring occasionally.
  3. Add the garlic and chilli and cook for 1 more minute.
  4. Add the tomatoes, oregano, salt and pepper. Turn the heat up and bring to the boil, then turn the heat down again and cook for 10 minutes on low, stirring occasionally.
  5. While the sauce is cooking, cook the pasta according to packet instructions / your own preferences.
  6. Drain the pasta and stir into the sauce with a couple of tablespoons of pasta cooking water. Serve sprinkled with the cheese, extra oregano and basil.


If you have any leftovers, or if you decide to make extra, this Tomato, Pepper and Chorizo Pasta can easily be turned in a pasta bake the next day. Simply place in an oven dish and sprinkle with cheddar cheese, then put in a preheated oven at 200C / 180C / gas mark 6 / 400F for 20 minutes, or until brown and bubbling.


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