Cheesy chorizo fusilli
Cheesy chorizo fusilli
Course: Main

Mitch demonstrated this delicious recipe at BBC Good Food Show Summer 2023.

Welcome to flavour town! This recipe is always a winner in my house and the meal ends with empty plates and full stomachs. There’s something about the chorizo and pasta combination that really hits the spot. 

Serves: 4
Difficulty: Easy


300g fusilli 
38 thin slices chorizo, chopped 
1 red onion, finely sliced 
1 red chilli, finely sliced (deseeded for a milder flavour) 
5 garlic cloves, finely chopped 
400g tin chopped tomatoes  x 125g balls mozzarella, broken into chunks 
20g fresh parsley, finely chopped, plus extra to serve 



  1. Bring a large saucepan of salted water to the boil. Add the pasta and cook until tender, then drain.
  2. Put another pan over a medium heat and add the chorizo, onion and chilli. Cook for 34 mins, then add the garlic and cook for a further 2 mins.
  3. Add the tomatoes, break them up with the back of a spoon and let the sauce bubble away for another minute.
  4. Spoon the pasta into the tomato and chorizo sauce and mix well, then add the mozzarella chunks. Give everything a good stiryou’ll see the mozzarella begin to melt and create some amazing cheese pulls.
  5. Stir through the parsley and serve with extra parsley on top.
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