• 3-4 tbsp olive oil
• 1 spanish onion (sliced)
• 1 tub Nevia roasted capsicum strips
• 5 sprigs of continental parsley
• 500g packet pasta
• 1 packet 300g Barkly Smokehouse chorizo (sliced)
• Salt & pepper to taste
1 - Put a large pot of salted water on to boil. Once water has boiled, add pasta.
2 - Preheat a medium to large frypan on medium heat. Add olive oil, sliced Spanish onion and sliced chorizo. Brown chorizo on both sides.
3 - Once chorizo has browned on both sides, add roasted capsicum strips to pan and heat through.
4 - Add parsley, salt and pepper to the pan.
5 - When the pasta is cooked, drain it, reserving half cup of the cooking water. Immediately toss the pasta in the pan with the Spanish onion, chorizo and capsicum.
6 - Remove from the heat and add the reserved cooking water.
Stir together quickly.
7 - Serve immediately.
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