John Myers
Ingredients for 1 servings:
- 150g chorizo
- 1 onion(s)
- 2 garlic cloves
- ½ bell pepper(s), red
- 1 chili pepper(s)
- 125 g pasta shells
- 200 g tomatoes, chopped, from the can
- 300 ml water, more if needed
- salt and pepper
- 1 handful of olives
- n. B. Manchego, grated
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Peel the skin from the chorizo. Crumble the sausage meat into a pot. Peel the onion, halve it crosswise, then cut it lengthwise into wedges. Peel the garlic and slice it. Wash the chili and slice it into rings. Trim and wash the peppers and dice them. Heat the pot with the chorizo crumbs and fry the sausage meat for a while. Then add the onion and peppers and fry them. Add the chili and garlic and fry them. Add the pasta to the pot. Add the tomatoes, water, salt, and pepper. Bring everything to a boil. Simmer until the pasta is cooked but still has a bite. Top up the water if necessary. Stir frequently. Add the olives and heat through. Serve on a plate. Sprinkle with grated Manchego, if desired.
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