Three ingredient chorizo pasta

Chorizo Pasta

Sometimes, simple really is best and this is one of those recipes I regularly knock up in 10 minutes.

I’m not going to try and pitch it as haute cuisine or anything sophisticated but it’s proof (if proof were ever needed) that chorizo makes everything better by its mere presence!

Now, you can make this with any pasta you like, but I’ve recently discovered red lentil pasta which, for anyone who hasn’t tried it, probably sounds, let’s be honest, just a little weird.

But, it really is amazing.  Not only does it taste just like any other pasta, it cooks quicker (about half the time) and is one of your 5 a day!  Admittedly it’s more expensive, but if you’re a little health conscious and willing to spend a few more pennies, it’s definitely high on my list of recommendations.

You should get a couple of generous portions out of this.

Red Lentil PastaPrint this Recipe Print this Recipe


  • 8¾ ounces / 250g red lentil pasta
  • 7 ounces / 200g chorizo, sliced into thick coins
  • red bell pepper, deseeded and sliced


Cook the pasta according to packet instructions.  Red lentil pasta can go ‘mushy’ quite easily if overcooked so really make sure you keep it al dente.  I try a piece every now and again while it’s boiling (more regularly than I would normal pasta) just to make sure I catch it at the perfect time.

Meanwhile, fry your chorizo in a large, non stick frying pan on a medium-high heat.  No need for any oil.


Once the orange juices have really started to ooze out of the chorizo and it’s starting to crisp up a little at the edges (4-5 minutes) add the red pepper and fry for another couple of minutes, stirring constantly.

Remove from the heat once your pasta is ready.  Drain the pasta, add to the pan and turn everything over until the pasta is coated in the lovely orange chorizo juices.

Print this Recipe Print this Recipe


About The Naughty Cook 297 Articles
The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

Be the first to comment

Leave a Reply

Your email address will not be published.


Select Language