RECIPE: Bugger-it-all chorizo & red pepper pasta

It’s been one of those weeks in Casa Crum, where keeping body and soul together is as much of a strain as anything.

Work-wise I’ve been driving up and down the North West and – more stressfully and importantly – have been struggling to get healthcare sorted for a family member, racing back and forth between home and Stepping Hill hospital with no idea when it’ll be worked out.

Not only is it tough to be so helpless, it’s in 30C heat and frankly eating anything good at the end of the day is a mission.

Step forward the dish to beat them all from my boyfriend. It’s not difficult; it’s barely even a recipe, I suppose. But when everything seems to be falling apart, it’s a comforting, cosy, hug of a dish that’s packed with flavour and makes you feel taken care of. And it’s perfect if you’re in no mood to stress over the stove – a bugger-it-all go-to dish.

Serves 2


100g chorizo, cubed

1 red pepper, sliced

1 red onion, sliced (optional)

160g pasta – I use wholemeal

tin plum tomatoes


1 Heat chorizo in a non-stick saucepan on a medium heat until the oils start to come out.

2 Add the red pepper and onion and allow to colour and take on the chorizo oil.

3 Add the tinned tomatoes and cook over a low heat for as long as you like – really 40 minutes is the optimum if you can wait. Feel free to stir as the mixture heats to break down the tomatoes.

4 When there’s about 15 minutes to go, cook the pasta in salted water then drain. Make sure your sauce is seasoned and mix with the pasta.

Enjoy with a healthy dose of ‘bugger-it-all’ attitude. The fight can resume tomorrow.

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