Chorizo and Broccoli Storecupboard pasta
This came about as another leftovers dish, hence the name. You maybe able to tell I hate waste. It sounds really basic but actually it is both fresh and rich, with fully pronounced flavours. And it’s good for you! You could of course add anything you have such as courgette or use bacon instead of chorizo. I didn’t add garlic because I had lots at lunchtime!
50g Rigatoni, or other pasta shapes
Splash olive oil
¼ onion, diced
Few slices of chorizo, cut into strips
Small pinch chilli flakes
Small pinch mixed dried herbs
½ can chopped tomatoes
3-4 black olives, sliced
Few broccoli florets, quartered
1 tbsp grated parmesan cheese
Get the pasta on to boil and cook as per instructions.
In a small saucepan heat the oil and add the onions and some salt. Fry for a couple of mins until starting to soften. Add the chorizo and stir until it starts to crisp. Add the chilli, herbs, tomatoes, olives and seasoning to taste. Cook for about 5-6 mins, adding extra pasta water to stop it drying out.
When the pasta has 3 mins to go, add the broccoli to the water and cook until the pasta is done. Drain and tip into the tomato sauce. Stir to coat then pile into a bowl sprinkled with parmesan.