This pasta is so simple to make and certainly doesn’t lack in the flavour department. The chorizo does all the hard work for you by adding flavour and spice to the veggie-filled sauce.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Pre-chop the vegetables (store in the fridge in an airtight container)
- Chop the eggplant, capsicum, and zucchini into small cubes.
Tips
- Give the sauce time to simmer, as it allows it to reduce and flavours to develope – excess water from the tomatoes will evaporate, allowing the natural sweetness to develop, pairing beautifully with the spices from the chorizo.
- Don’t stress about draining your pasta thoroughly, adding some of the pasta water creates a silkiness to the sauce.
Shortcuts
Vegetables
- Serve alongside some spicy rocket with a drizzle of olive oil and balsamic.
Protein
- For a vegetarian option, swap the chorizo for your favourite vegetarian sausages or omit the chorizo and serve with just the veggies. To replace the chorizo flavours add the following spice mix after softening the onions – cook for a minute, before adding the veggies (2 tsp paprika, 1 tsp ground cumin, 1 tsp oregano and ½ tsp chilli flakes).
- You can swap out the chorizo for 200g of bacon if you’d prefer.
Other
- Use gluten free pasta.
Ingredients
- 150g chorizo (sliced)
- 1 red onion (diced)
- 2 garlic cloves (crushed)
- 2 tsp dried oregano
- 1 eggplant (diced into small cubes)
- 1 zucchini (diced into small cubes)
- 1 capsicum (diced into small cubes)
- 400g tinned chopped tomatoes
- 350-400g pasta (we used rigatoni)
- Olive oil
- Salt and Pepper
- ½ cup parmesan (grated)
- ½ cup Italian parsley (roughly chopped)
Method
- In a large pan, add olive oil, chorizo, red onion, garlic, herbs, salt and pepper. Cook for a few minutes until the onions soften and the chorizo starts to crisp up.
- Add the eggplant, zucchini and capsicum. Cook over medium heat for 5-10 minutes or until the vegetables have softened.
- Add the tinned tomatoes, bring to a gentle simmer and pop a lid on; cook for 15 minutes, stirring every so often.
- While the sauce is simmering, cook the pasta as per packet instructions. Once cooked, add the pasta to the sauce and stir through to coat the pasta in the sauce.
- Serve topped with some grated parmesan and Italian parsley.
Variations
Vegetables
- Serve alongside some spicy rocket with a drizzle of olive oil and balsamic.
Protein
- For a vegetarian option, swap the chorizo for your favourite vegetarian sausages or omit the chorizo and serve with just the veggies. To replace the chorizo flavours add the following spice mix after softening the onions – cook for a minute, before adding the veggies (2 tsp paprika, 1 tsp ground cumin, 1 tsp oregano and ½ tsp chilli flakes).
- You can swap out the chorizo for 200g of bacon if you’d prefer.
Other
- Use gluten free pasta.
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