Charred Pepper, Mushroom and Double Chorizo Linguine with Tomato Sauce | Prepped in 20 Minutes
This Charred Pepper, Mushroom and Double Chorizo Linguine is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too. See the original recipe here.
Allergens: Cereals containing gluten, Celery, Milk, Egg
Difficulty: Medium
Ingredients (2 servings)
- 1 Bell Pepper (May contain Celery)
- 180g Linguine (Contains Cereals containing gluten)
- 1 Garlic Clove
- 120g Diced Chorizo
- 120g Sliced Mushrooms
- 1 carton Tomato Passata
- 10g Vegetable Stock Paste (Contains Celery)
- 25g Sun-Dried Tomato Paste
- 20g Grated Hard Italian Style Cheese (Contains Milk, Egg)
Not Included in Your Delivery:
- 1/2 tsp Sugar for the Sauce
- 50ml Water for the Sauce
Nutrition Values (per serving)
- Energy: 726 kcal
- Fat: 28.5 g (Saturated: 10.6 g)
- Carbohydrates: 81.1 g (Sugar: 12.8 g)
- Protein: 33.7 g
- Salt: 5.52 g
Utensils
- Pan
- Large Saucepan
- Colander
- Garlic Press
Step-by-Step Instructions
- Char the Pepper: Bring a large saucepan of water to the boil with 1/4 tsp salt for the pasta. Halve the bell pepper, discard the core and seeds, then chop into 1cm chunks. Heat a frying pan on high heat (no oil). Add the pepper chunks and cook until charred, stirring only twice, 5-6 minutes. Remove from the pan and set aside.
- Bring on the Pasta: While the pepper chars, add the linguine to the boiling water. Cook until tender, about 12 minutes. Once cooked, drain in a colander, return to the pan, drizzle with oil, and stir to prevent sticking.
- Garlic Time: Peel and grate the garlic (or use a garlic press). Return the frying pan to medium heat with a drizzle of oil (no need to clean it).
- Simmer your Sauce: Once the oil is hot, add the diced chorizo and mushrooms. Fry until golden, 3-4 minutes. Stir in the garlic and fry for 30 seconds. Then, add the passata, vegetable stock paste, sun-dried tomato paste, sugar, and water for the sauce (see ingredients). Season with salt and pepper, bring to a boil, and simmer until thickened, 4-5 minutes.
- All Together Now: Once the sauce has thickened, combine the charred pepper, cooked pasta, and sauce in the largest pan available. Stir in half the grated cheese, adding a splash of water if needed for consistency. Season to taste.
- Serve: Divide the linguine between serving bowls and sprinkle the remaining cheese on top.
Chef’s Tip
For extra flavor, try adding a pinch of chili flakes to the sauce.
