Easy Creamy Chorizo Pasta

Ingredients
(Metric / US Customary)
• 300g (10.5 oz) pasta (rigatoni, penne, or fusilli work best)
• 1 tbsp olive oil
• 1 medium onion, finely diced
• 1 red bell pepper, diced
• 130g (4.5 oz) chorizo, diced (pre-diced saves time!)
• 400ml (1 3/4 cups) passata
• 75ml (1/3 cup) double cream (heavy cream in the US)
• Salt and pepper to taste
• 10g (handful) basil leaves, plus extra for garnish (optional)
• Grated Parmesan (optional)

Instructions

1. Cook your pasta according to the packet instructions. Drain when done.
2. In a large saucepan, heat olive oil and sauté the diced onions over low heat for 3 minutes until softened.
3. Add red pepper and chorizo. Fry for another 3 minutes.
4. Pour in the passata, bring to a boil, then reduce heat and simmer for 5 minutes.
5. Stir in the cream and cook for 1 more minute.
6. Add the cooked pasta to the sauce, making sure everything is well coated.
7. Tear up the basil and stir it into the pasta.
8. Serve with extra basil and grated Parmesan if desired!

Notes:
• Sauce can be frozen for later.
• Nutrition info is approximate and for guidance only.