Updated: Dec 2, 2020
Serves 2 really hungry adults (or 2 adults and 2 small kids)
TOP TIP: If you make too much pasta, rinse it then toss in a little oil, spread on a lined tray and open freeze (it is best if you can freeze the surplus a little undercooked so that it doesn't turn to mush when you recook it). Transfer to a resealable freezer bag. The sauce can also be frozen flat in freezer bags. Why not make too much on purpose and save yourself from cooking another day - simply double the recipe!
This dinner was flung together. A bit of this and that. And I was really chuffed with how it came out.
I must confess, I don’t think the secret to my success was really mine... I watched @jamieoliver ‘s #keepcookingandcarryon and learned that the magic when cooking pasta is to use the starchy pasta water! Who knew?!! .
This brought the dish together beautifully, so if you don’t do this already then be sure to try it next time!
This meal was a real freezer stash rustle up sort of meal. I chucked in some chorizo as we had it, but I think it would have worked just as well without. Loads of flavour and loads of goodness!
Freezer (you can use fresh if you have them!)
- 1 handful frozen sliced or diced chorizo
- 2 handfuls frozen chopped onion
- 1 handful frozen chopped celery
- 2 handfuls frozen chopped peppers
- 2 handfuls frozen cherry tomato halves
- 1 handful frozen peas
- 3 large cubes frozen red wine (about 50ml)
- 2 large cubes tomato purée (about 30ml)
- 1 handful grated frozen cheddar to serve (optional)
- 1 tbsp oil
- 150g pasta
- Approx 50/75ml starchy pasta water
- 1 tbsp oil
- 1 tsp lazy garlic
- 1 tsp thyme
- 1 tsp rosemary
1. Put the pasta on to cook following instructions on the pack. When it has finished cooking, be sure to save the starchy water!
2. Heat the oil and then fry the chorizo until cooked through and starting to crisp up, then drain the excess oil and put the chorizo to the side.
2. In the same pan (without rinsing it), fry the onions, lazy garlic and celery until starting to brown, then add the peppers and tomatoes along with the red wine, thyme, rosemary and purée.
3. Cook until all of the veg has defrosted and the excess water has evaporate from the pan, then add the peas. Cook for a few minutes to heat the peas through.
4. Once everything is well cooked, add the chorizo back in and then add a good slosh of the pasta water. Stir well and then serve with your pasta and a sprinkle of grated cheese!