Curtis Stone's Bowtie pasta with chorizo
Curtis Stone's Bowtie pasta with chorizo
By Curtis Stone
Ingredients
- 350 g Coles Brand Bowtie Pasta
- 2 tbsp olive oil
- 250 g dried chorizo, from the deli, cut into 1cm pieces
- 2 medium (425g) red capsicums, diced
- 1 medium brown onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 cup Coles Brand Chicken Stock
- 50 g fresh ricotta cheese, from the deli
- 60 g baby rocket
Preparation method
Bring a large saucepan of salted water to the boil. Cook pasta according to packet directions, stirring occasionally, or until al dente. Drain.
Meanwhile, in a large non-stick frying pan over medium-high heat, heat oil for 1 min, or until hot. Add chorizo and cook for 2 mins, or until it begins to brown. Reduce heat to medium. Add capsicum and onion and cook for 5 mins, or until onions are translucent and tender. Stir in garlic and cook for 2 mins, until fragrant and tender. Stir in lemon zest and juice.
Add drained pasta, stock, ricotta and rocket. Toss until well combined, season with salt and pepper to taste. Serve warm.
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