RECIPE: Chorizo, Broccoli and Chilli Pasta

Cook, Courtney Roulston joined Sonia and David in the MORNINGS kitchen with a ten dollar cooking challenge to feed the whole family.

Serves 4

Ingredients:

• 500gm spaghetti -$1.00

• 2tsp olive oil- PANTRY

• 250gm chorizo sausage, sliced -$3.00

• 1 medium Spanish onion, sliced - 0.30c

• 250gm broccoli, chopped -$1.20

• 1tsp dried chilli flakes-0.10c

• Pinch salt and pepper-PANTRY

• 1tsp sugar-PANTRY

• 12 cherry tomatoes, sliced in half- $1.80

• ¼ bunch fresh basil, roughly torn- 0.80c

• 10 baby bocconcini cheese-$2.00

Method:

Place the spaghetti in a large pot of salted boiling water and cook for 10-12 minutes, or until al dente. Drain, (reserving 1 cup of cooking water) and set aside.

Meanwhile heat the olive oil over a medium heat in a large non-stick fry pan. Add the sliced chorizo and onion and cook for 3-4 minutes, or until the chorizo has rendered some of its oils. Add in the broccoli, chilli flakes, salt, pepper, sugar and a dash of the water used to cook the pasta.

Continue to cook for 3-4 minutes then add in the tomatoes and half the basil. Cook, stirring for 2-3 minutes to warm the tomatoes through. Add in the drained spaghetti and toss well to coat. Divide the pasta amongst serving bowls and scatter over the remaining basil leaves and tear over the bocconcini. Enjoy!

Tags Courtney Roulston Tucker for a Tenner