Warm Chorizo & Feta Pasta

Ingredients

• 1 x Andrew’s Choice Smoked Spanish Chorizo 275g

• Otway Pasta Company Fresh Rigatoni 400g

• Schulz Organic Fetta in Brine 200g

• punnet cherry tomatoes

• 1 red capsicum

• 1 red onion

• Rocket

• 1 bunch parsley

• 2 tbsp Olive Oil*

• Balsamic Vinegar*

  *Not included: Olive Oil, Balsamic (or similar) Vinegar\

Method

1. Preheat the oven to 200C. Line an oven tray with foil or baking paper. Bring a medium saucepan of salted water to the boil for the pasta. Thickly slice the capsicum. Cut the onion into thin wedges. Halve the tomatoes. Thinly slice the chorizo.

2. Toss the capsicum, tomato and onion with 1 tbsp olive oil, season with salt and pepper and spread on lined oven tray. Roast for 20 mins until charred and tender.

3. Meanwhile, cook the pasta in the pan of boiling water for 3-4 mins or until al dente. Reserve 60ml (¼ cup) cooking water, then drain the pasta.

4. Heat frypan over medium-high heat and cook chorizo, stirring often, for 5 mins or until golden. Remove from the pan, reserving the flavoured oil in the pan. Reduce the heat to low, add the pasta to the pan and toss to coat in the oil.

Assembly

Add the chorizo, rocket, grilled vegetables, reserved pasta water and 2 tsp balsamic vinegar to the pasta. Cook, tossing, for 30 secs or until combined and warmed through. Taste, then season with salt and pepper if needed. Divide the pasta among bowls and crumble over the feta. Enjoy!