Turkey and Chorizo Pasta
Dinner Dates
A filling main dish or enjoyed as a side or a quick lunch.
Serves: 2-4
Preparation time: 20 mins
Ingredients
300gms fusillioni pasta (a bigger than the usual fusilli pasta - fusilli will do too)
60gm of chorizo
100ml of creme fraiche
half a red onion, diced
a handful of torn basil leaves
roughly chopped sun dried tomatoes
200gms of cooked turkey meat chopped into chunks
splash of olive oil
salt and pepper
Top Tip
If you don’t have chorizo you could use smoked bacon or even your leftover gammon.
Preparation
Bring a pan of water to the boil, add the fusillioni pasta and a good pinch salt. Simmer for 12 - 14 minutes stirring occasionally. For a more firm texture (al dente) allow a shorter cooking time. Drain and place into a deep serving bowl.
In the meantime, in a skillet or frying pan put a little oil, toss in the red onion. When it is cooked add the chorizo and turkey, cover with a lid and cook for 5 - 8 minutes until piping hot. Lastly, throw in the sundried tomatoes and then the basil leaves. Cook for a further 2 - 3 minutes.
Assembly
Gently stir the turkey and chorizo mixture into the pasta then carefully mix spoonfuls of creme fraiche through. Garnish with extra basil. Good served warm.
