Creamy Chorizo Pasta

This pasta is an old favourite of mine.  The idea came from a recipe I found at my mum’s house a few years ago when I was only just beginning to get interested in cooking.   I wanted to impress my future husband and felt I should expand my rather limited repertoire.  Little did I know back then that cooking would become a passion and that my favourite tv programmes a few years later would all end up being about food too.  I spent an afternoon going through lots of old books and magazines, making notes and this was one of the recipes I came away with.   Well, not exactly this as I only read the recipe once,  I don’t have those notes any more and I’m sure it has changed a bit over the years.  Unfortunately I also now have no idea which book it came from so cannot give the original source.

I love the combination of creme fraiche and chorizo.  It makes for a really comforting dish of pasta.  Excellent for autumn nights.

I am sending this recipe to Helen at Fuss Free Flavours for this week’s Presto Pasta Nights.

Ingredients – serves 2

Enough pasta for 2

1 green pepper, sliced

2 chilli peppers, sliced

6 mushrooms, sliced

1 small onion, sliced

2 tbsp creme fraiche

3 inches of chorizo, diced

How to make Creamy Chorizo Pasta

1. Put the pasta on to boil while preparing the sauce.

2. Heat a dry saucepan.  Add the chorizo.  Enough oil will come out of it so you don’t need extra oil.   Add the vegetables and continue to cook.

3. When the pasta is ready drain and add to the pan with the chorizo and vegetables.   Add the creme fraiche and stir well.  Serve immediately.