Smoky chorizo & pepper fusilli

Smoky chorizo & pepper fusilli

A satisfying family meal with a real kick to it.

By , 21 September 2015
Smoky chorizo & pepper fusilli
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.88 per serving
Nutritional Info
Each 529g serving contains
  • Fat high
    30.3g
    43%
  • Saturates high
    10.1g
    51%
  • Sugars low
    19.1g
    21%
  • Salt med
    1.7g
    28%
  • Energy 3442KJ 822KCAL
    41%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 651kJ/155kcal.
Ingredients
  • 350g Asda Fusilli
  • 1 red onion, chopped
  • 1 tbsp sunflower oil, plus 1 tsp for oiling
  • 1/2 200g pack Asda Chosen by you Chorizo Cooking Sausage, diced
  • 1 red pepper, de-seeded and diced
  • 1 yellow pepper, de-seeded and diced
  • 1 level tsp smoked paprika
  • 2 tbsp tomato ketchup
  • 2 x 400g can chopped tomatoes with garlic
  • 300g can Asda Pinto Beans, drained and rinsed
  • 100g tortilla chips, crushed
  • 100g Cheddar, grated
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Grease an ovenproof dish and a sheet of foil large enough to cover it. Cook the fusilli in a large pan of boiling water for 2 minutes less than instructed. Drain.

  • Fry the onion in the oil for 3-4 minutes until translucent. Add the chorizo and cook, stirring, for 2-3 minutes until the juices run. Add the peppers and paprika and cook, stirring occasionally, for 2-3 minutes.

  • Add the tomato ketchup, cans of chopped tomatoes and pinto beans and heat until simmering. Simmer, covered, for 5 minutes.

  • Mix with the pasta. Put in the dish, cover with the foil and bake for 15 minutes. Uncover and top with the tortilla chips and cheese. Bake for another 4-5 minutes.