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Chorizo & Mixed Pepper Pasta
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Lancewood Chorizo & Mixed Pepper Pasta

Ingredients

250 g gnocchi pasta shells
30 ml olive oil
1 garlic clove , crushed
1 onion , halved & sliced
1 red pepper , roughly chopped
2.5 ml smoked paprika
200 g chorizo , thinly sliced
250 ml LANCEWOOD Sauce Delight™ Cheese Sauce
120 ml milk
30 ml fresh parsley , chopped
salt & freshly ground black pepper

To serve:

125 ml LANCEWOOD® Cheddar , grated
30 ml fresh parsley , chopped

Method

Cook the pasta according to the instructions on the packet. Drain, but reserve 250 ml of the cooking water. Set aside and keep warm.

Heat the oil and fry the garlic and onion until soft. Add the peppers and fry for 2 minutes to soften slightly. Add the paprika and chorizo and fry for another minute.

Using a separate bowl, mix the cheese sauce and milk together and heat through.

Add to the chorizo mixture and mix until well combined. Add the pasta and toss to mix. Add some of the reserved water if it becomes too thick.

Add the parsley and seasoning to taste.

To serve:
Serve with grated cheese and sprinkle with parsley.

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