Cheesy Chorizo and Pepper Pasta Sauce recipe – perfect over nachos
TODAY I bring you two fantastic pasta sauces. I always have a few batches in the freezer to choose from, which is such a time saver after a long day.
These sauces are sure to go down well with the family. And if you don’t fancy them with pasta, just serve with rice or potatoes. My cheesy chorizo sauce is also brilliant over nachos.
You’ll notice my column has now moved to Tuesdays, so make sure you pick up a copy every week for my quick and simple batch recipes.
Serves 4
Prep and cook time: 15 minutes
YOU NEED:
- 260g pre-diced chorizo
- 1 fresh sliced red pepper
- 2 tbsp butter
- 3 tbsp flour
- 600ml milk
- 180g pre-grated cheddar
- Salt and pepper
METHOD: In a frying pan on a medium heat, fry the diced chorizo and sliced red pepper. You won’t need oil as the chorizo releases a lot of its own when it cooks.
Cook until the chorizo is browned, and the pepper has softened. Place on plate with kitchen roll at bottom to soak up oil.
In a separate saucepan, melt the butter over a low heat. Add the flour, stir and cook for 2-3 minutes.
Still on a low heat, add 300ml of the milk and mix with a whisk until thickened, ensuring the sauce is not lumpy.
Add the rest of the milk slowly, whisking all the time so it is lump free.
Once sauce is thick and glossy, remove from heat, add cheese and season.
Add the chorizo and pepper and leave to cool.
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Ready to freeze: Once the sauce is cooled, pour into a labelled reusable freezer bag and freeze.
Ready to eat: Once defrosted, heat in a saucepan on a low heat and bring up in temperature until it is piping hot. Ladle over pasta of your choice.
- The Batch Lady: Healthy Family Favourites (£20, HQ) is out now. Also see The Batch Lady Meal Planner (HQ, £9.99).
- You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.