Chorizo, Cherry Tomato & Olive Pasta

Name: Chorizo, Cherry Tomato & Olive Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500 g dried pappardelle pasta or fettuccine pasta; 1 tbsp olive oil; 2 cured chorizo sausages, halved lengthways, thinly sliced; 3 tbsp tomato paste; 300 mL tub light cooking cream; 1 pot Continental Stock Pot - Red Wine; 1 tsp dried oregano leaves; 1 tsp onion powder; 1 tsp garlic powder; 2 x 250 g punnets cherry tomatoes; 1/2 cup pitted Kalamata olives; 1 tbsp finely chopped chives

Bold, smoky chorizo meets sweet cherry tomatoes and briny olives in this red wine-infused cream sauce for pasta that’s bursting with Mediterranean flair.

15 Mins

Cooking Time
easy

Difficulty
10 Mins

Prep Time
4 People

Serves

500 g dried pappardelle pasta or fettuccine pasta
1 tbsp olive oil
2 cured chorizo sausages, halved lengthways, thinly sliced
3 tbsp tomato paste
300 mL tub light cooking cream
1 pot Continental Stock Pot - Red Wine
1 tsp dried oregano leaves
1 tsp onion powder
1 tsp garlic powder
2 x 250 g punnets cherry tomatoes
1/2 cup pitted Kalamata olives
1 tbsp finely chopped chives

Cook pasta in a large saucepan of boiling salted water, following packet directions or until al dente.
Meanwhile heat oil in a large, deep non-stick frying pan over medium heat. Add chorizo and cook, stirring occasionally, for 4 mins or until golden brown. Add tomato paste and cook, stirring, for 2 mins
Add cream, red wine stockpot, oregano, garlic and onion powders. Stir until stockpot dissolves. Bring to the boil, stirring. Cover, reduce heat to medium-low and simmer for 5 mins, stirring occasionally or until tomatoes have softened slightly. Stir in olives and cook until heated through.
Add drained pasta to cream mixture, toss to coat. Transfer to a serving dish, sprinkle with chives and serve.