This little dish was super tasty with a little kick, perfect for a Saturday night dinner. My ultimate favourite is 1 pan cooking (well kinda..lol), don’t you just love throwing everything in to 1 pot, easy cooking, less washing up….lol!

We served this with a glass of Chardonnay and it went perfectly well.

Serves 2

6-8 Beef Meatballs (sliced in half)

150g pasta (I used wholewheat Fusilli)

200g tin tomatoes

75g chopped chorizo (good quality, we love Picante)

1 red onion (chopped)

1 red pepper (chopped)

1 carrot (chopped)

1 garlic clove (crushed)

1 tsp dried thyme

1 tsp dried basil (I would recommend using fresh, but unfortunately I didn’t have any)

1 chopped chilli or 1 tsp dried chillies

1 tbsp tomato paste

1/2 tsp sugar

Salt & Pepper to season

Parmesan to garnish

1. First bring to the boil a pan of salted water and cook pasta for about 8-10 minutes, Save about 1/2 cup of the pasta water, drain pasta and set aside.
2. Meanwhile, heat 1 tbsp oil in a pan, add the meatballs & chorizo and brown all over. When browned remove with a slotted spoon and put to the side.             
3.  Heat 1 tbsp oil and add the peppers, onions, carrots, garlic and thyme and gently cook until slightly tender.                                                                                             
4. Return the meatballs and chorizo back to the pan, add the sauce and bring to a simmer for a few minutes until meatballs are cooked through.
5. Then add the pasta to the pan along with the remaining pasta water and simmer for a further 5 minutes to warm through.                                                       
6. Serve with some grated parmesan and chopped basil. Yummy!