Spicy Tomato Chorizo Pasta with Roasted Red Peppers
Elevate the flavors of the original dish with the addition of roasted red peppers, adding a smoky sweetness to the fiery tomato chorizo pasta. The succulent cherry tomatoes, hearty chorizo sausages, creamy feta, velvety Greek yogurt, and vibrant bok choy create a symphony of taste that is taken to the next level with the smoky, roasted red peppers. Prepare for a flavorful explosion!
ingredients
- 225 grams pasta (linguine or penne)
- 225 grams chorizo sausages, sliced
- 200 grams cherry tomatoes, halved
- 100 grams bok choy, chopped
- 115 grams feta cheese, crumbled
- 120 ml Greek yogurt
- 60 ml olive oil
- 4 garlic cloves, minced
- 5 ml red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 150 grams roasted red peppers, sliced
- Fresh basil leaves, for garnish
steps
- 1.
Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat the olive oil over medium heat. Add the chorizo slices and cook until browned and crispy. Remove the chorizo from the skillet and set aside.
- 3.
In the same skillet, add the minced garlic and red pepper flakes. Sauté for a minute until fragrant.
- 4.
Add the cherry tomatoes, bok choy, and roasted red peppers to the skillet. Cook for 2-3 minutes until the tomatoes begin to soften and the bok choy wilts slightly.
- 5.
Add the cooked pasta to the skillet and toss well to combine. Season with salt and pepper to taste.
- 6.
Reduce the heat to low and stir in the crumbled feta. Allow it to melt slightly.
- 7.
Remove the skillet from heat and stir in the Greek yogurt, ensuring it coats the pasta evenly.
- 8.
Serve the pasta in individual bowls, topping each with some crispy chorizo slices.
- 9.
Garnish with fresh basil leaves and enjoy the delectable combination of flavors.
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