Fridge Friend Recipes
Spicy Chorizo and Pepper Tomato Pasta Sauce recipe
A robust, punchy pasta sauce with chorizo, capsicum and tomato sauce for a quick midweek dinner. The feta-like saltiness of the chorizo and the sweetness of the pepper balance beautifully.
25 min · Easy · Mediterranean Jump to method
Ingredients
- 120 g Chorizo
- 300 ml Tomato Sauce
- 1 medium Capsicum
- to taste Salt
- to taste Black Pepper
- 1 tbsp Sauce
| Nutrition | Per serving |
|---|---|
| Calories | 270 kcal |
| Protein | 11 g |
| Carbohydrates | 15 g |
| Fat | 18 g |
| Saturated fat | 6 g |
| Fibre | 3.5 g |
| Sugar | 8 g |
| Sodium | 980 mg |
Why this works
Flavourful but relatively high in salt and saturated fat, with moderate protein and carbohydrate from the tomato sauce and pepper.
Vitamin C from capsicum. The pepper adds vitamin C and antioxidant compounds, which support immune function and help with iron absorption.
Processed meat concern. Chorizo contributes a significant amount of sodium and saturated fat, so this dish is best enjoyed occasionally rather than as an everyday option.
Tomato-based sauce. Tomatoes provide lycopene and some potassium, but the overall sodium will depend heavily on the sauce and added salt.
Method
- Slice the chorizo and dice the capsicum.
- Cook the chorizo in a pan over medium heat for 3-4 minutes until it releases its oil.
- Add the capsicum and cook for 4-5 minutes until softened.
- Pour in the tomato sauce and a splash of water if needed, then simmer for 8-10 minutes.
- Season with salt and black pepper and serve over pasta or with crusty bread if available.
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