Fresh Chorizo Pasta
PREP TIME 5 minutes
COOK TIME 20 minutes
4 pork belly spare ribs, chopped into cubes
2 tbsp Old El Paso chilli spice mix
2 tbsp Old El Paso taco spice mix
1 shallot, roughly chopped
2 cloves garlic
½ red capsicum, roughly chopped
1 tomato, roughly chopped
2 spring onions, roughly chopped
400g Barilla fusilli pasta, precooked
Place pork belly into a food processor with 1 tbsp of chilli spice mix and 1 tbsp of taco spice mix, garlic and shallot before blitzing together until minced.
Place mince mixture into a pan and place over the heat for approx 3-4 minutes until almost cooked.
After approx 3-4 minutes, add capsicum, spring onion, tomato, 1 tbsp taco spice mix and 1 tbsp chilli spice mix to pan before placing back over the heat for approx 5 minutes.
After approx 5 minutes, add pasta and cook for a further 2-3 minutes.