Ingredients
- 250 g Pasta penne or other short pasta
- 1 teaspoon Olive Oil
- 1 Red Onion peeled and chopped
- 2 Garlic Cloves peeled and chopped
- 2 teaspoon Smoked Paprika
- 1 teaspoon Oregano
- 225 g Halloumi cut into cubes
- 200 g Chorizo cut into 1cm slices
- 500 ml Passata or use a tin of chopped tomatoes
- 2 teaspoon Sugar
- 3 tablespoon Double Cream
- 50 g Grana Padano grated (or use Parmesan)
- 2 tablespoon Parsley chopped
Instructions
- Heat the oil in a pan and fry the onion and garlic for 3-4 minutes on a medium heat. Meanwhile, bring a pan of water to a boil and cook the pasta until al dente. Drain the pasta, reserving 1 cup of pasta cooking water for later, and set the pasta aside.
- Stir in the smoked paprika and oregano and cook for 1 minute
- Add in the cubes halloumi and sliced chorizo, turn the heat up and fry until the halloumi starts turning golden.
- Stir in the passata, sugar and double cream and simmer on a low heat for 10 minutes.
- Stir in the pasta and let it warm through for a few minutes before serving with the chopped parsley and grated grana padano. You may want to use a bit of the pasta cooking water that you reserved to help create a silky smooth sauce. Just add a few tablespoons at a time at the same time as you add the pasta.
Variations:
- Up the vegetables by adding mushrooms, spinach and diced courgette to the dish.
- Make it vegetarian friendly and leave out the chorizo.
- Turn it into a pasta bake by spooning the pasta into a baking dish, topping with grated cheese and breadcrumbs and baking in the oven for 10 minutes until the topping is golden and bubbling.
Storage: Leftovers can be reheated or they can be eaten cold as a pasta salad.