Smoky chorizo & pepper fusilli

Smoky chorizo and pepper fusilli

A satisfying family meal with a real kick to it

By , 21 September 2015

(2 votes)

Smoky chorizo and pepper fusilli
  • 45 Mins

  • Serves: 4

  • Price: £1.88 per serving

Nutritional Info
Each 529g serving contains
  • Energy

    3442KJ

    822KCAL

    41%
  • Fat

    30.3g

    high

    43%
  • Saturates

    10.1g

    high

    51%
  • Sugars

    19.1g

    low

    21%
  • Salt

    1.7g

    med

    28%
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.