Cheesy chorizo and pepper pasta sauce
A fab pasta sauce, this sauce is also great served over nachos as it is so delicious and cheesy!
Nutrition (per serving)
Ingredients
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Pre-diced chorizo200 g
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Fresh sliced red-pepper1
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Butter2 tablespoon
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Flour3 tablespoon
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Milk3 cups (700 ml)
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Pre-grated chedder2 cups (120 g)
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Salt and pepper1 pinch
Method
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In a frying pan on a medium heat, add the diced chorizo and sliced red pepper. You will not need any oil as the chorizo releases a lot of oil when it cooks. Cook until the chorizo is browned, and the pepper have softened and place on small plate with some kitchen roll at the bottom to soak up any excess oil.
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In a separate saucepan, melt the butter over a low heat.
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Once melted add the flour, stir and cook for 2-3 minutes.
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Still on a low heat, add one of the cups of milk and mix with a whisk until thickened ensuring that the sauce is not lumpy.
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Add the rest of the milk slowly, whisking all the time to ensure the sauce is lump free.
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Once all the milk is incorporated and the sauce is thick and glossy, remove from the heat, add the grated cheese and season with salt and pepper.
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Add the chorizo and pepper and leave the sauce to cool.
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Ready to Serve
This sauce is now ready to top your favourite type of pasta.
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Ready for the Freezer
Once the sauce is cooled, pour into a labelled reusable freezer bag and freeze.
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Ready to Eat
Once the sauce has defrosted, heat in a saucepan on a low heat and bring up to temperature until it is piping hot. Ladle over pasta of your choice.
Hello the photo of this sauce shows a bag of pasta and the sauce, is that how you are meant to freeze it? I thought pasta doesn’t freeze well. Please advise, thanks.
The recipe is just for the sauce which can be frozen. You will cook the pasta fresh as and when you want it. Hope that helps
My husband and daughter are allergic to peppers, what would you recommend as a replacement?
You could use chopped courgette or peas!