One-Pot Chorizo Pasta by Taming Twins

Ingredients

• 220g (8oz) Chorizo, ring sausage-style, chopped into bite-sized chunks
• 250g (9oz) Dry pasta (e.g., rigatoni)
• 250g (9oz) Broccoli florets, cut into medium bite-sized chunks
• 250g (9oz) Cherry tomatoes
• 1 Large onion, finely chopped (fresh or frozen)
• 3 cloves Garlic, minced (fresh or frozen)
• 400g (14oz) tin Chopped tomatoes
• 750ml (3.25 cups) Vegetable stock
• 2 tbsp Tomato puree
• 1 tsp Sweet smoked paprika
• 1 tsp Dried oregano
• to taste Salt
• to taste Freshly ground black pepper
• 50g (2oz) Parmesan cheese, grated, for serving
• 10g (2 tsp) Fresh basil, chopped, for serving
• 1 tbsp Olive oil (or vegetable oil)

Instructions

1. Heat the olive oil in a large lidded saucepan or frying pan over medium heat.
2. Add the chorizo chunks and fry for about 5 minutes until the sausage releases its oils and turns brown.
3. Add the diced onions and minced garlic, frying gently for 4-5 minutes until softened.
4. Add the dry pasta, chopped tomatoes, paprika, oregano, tomato puree, broccoli, cherry tomatoes, and 500ml (2 cups) of the vegetable stock.
5. Stir everything well, cover with the lid, and cook for about 15 minutes, checking occasionally and adding more stock if the pasta looks dry.
6. Remove from heat once the pasta is cooked through and most liquid is absorbed.
7. Stir in the grated parmesan cheese and garnish with fresh basil before serving immediately.