Smoky, spicy and properly satisfying.
HECK! 97% Pork Sausages tossed through pasta with crispy chorizo, charred sweetcorn, red peppers, juicy cherry tomatoes, Parmesan, lime and fresh coriander. Big flavour, bright finish and a proper midweek pasta with a smoky kick.
What You'll Need
- 1 pack HECK! 97% Pork Sausages
- 400g pasta
- 400g chorizo, diced
- 400g sweetcorn
- 2 red peppers, diced
- 300g cherry tomatoes
- 100g Parmesan, grated
- 1 bunch fresh coriander, chopped
- 2 limes
- 2 garlic cloves, sliced or crushed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt & black pepper
Method
1. Cook the pasta according to the pack instructions until al dente. Reserve a mug of pasta water before draining.
2. Heat a large frying pan over a medium heat and fry the diced chorizo until crisp and golden. Remove a little and set aside for garnish.
3. Add the sweetcorn to the pan and cook until lightly charred.
4. Add the red peppers, garlic and cherry tomatoes, then cook until softened and juicy.
5. Meanwhile, cook the HECK! 97% Pork Sausages following the pack instructions until golden and cooked through. Slice into chunky pieces.
6. Add the sliced sausages to the chorizo and vegetable mix.
7. Add the cooked pasta, smoked paprika and a splash of reserved pasta water. Toss everything together until glossy and well coated.
8. Finish with lime juice, chopped coriander and grated Parmesan.
9. Serve topped with the reserved crispy chorizo, extra Parmesan and a little more lime, if you like.
Top Tip
Let the sweetcorn sit in the pan for a minute or two before stirring - that’s how you get those sweet, charred edges.
Crispy chorizo. Charred corn. Proper pork sausage pasta.
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