Slow Cooker Chorizo Pasta Bake

This is a dish I grew up eating and was a staple of our family meals. The addition of smoky chorizo takes it to a whole new level. As always, adjust the chilli levels to taste and depending on who you are cooking for.

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Ingredients

chorizo 100 g (diced)
onion 1 (diced)
tortellini 500 g
garlic cloves 2 (crushed)
tomato purée 2 tbsp
chopped tomatoes 400 g
mild cheddar cheese 100 g (grated)
chicken stock cube 1
balsamic vinegar 1 tbsp
dried oregano 1 tsp
chilli flakes ½ tsp
fresh basil 1 handful (leaves picked)

Method

Dice the onion and chorizo. Crush the garlic cloves.
Add the chorizo, onion, garlic, chopped tomatoes, chicken stock cube, tomato puree, balsamic vinegar, oregano and chilli flakes to the slow cooker pot. Put the lid on and cook on high for 3 hours or low for 6 hours.
Grate the cheese. Pick the basil leaves.
Add the pasta and 50ml boiling water per serving to the pot and stir well. Scatter the cheese on top. Cook on high for another 30-40 minutes.
Leave to stand for a few minutes before serving. Scatter over the basil leaves and enjoy!

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Slow Cooker Chorizo Pasta Bake

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Ingredients

Method

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