Chorizo, Pumpkin and Feta Pasta

Ingredients

1 tablespoon olive oil
1 chorizo, sliced thinly (0.5cm), then slices cut in 2 or 3 pieces
1 onion, finely diced
3 cloves garlic, finely diced
400g diced tomatoes
¼ cup red wine
¼ cup white wine
1 tablespoon mixed herbs
1 tablespoon sugar
1 teaspoon salt
2 tablespoons tomato paste
1/6 (400-600g) Kent pumpkin, or any other pumpkin, cut into cubes and roasted
100g Feta cubed (any variety will work, including Danish feta, reduced fat, Greek etc)
500g penne pasta

If not already roasted, place cubed pumpkin pieces on a baking tray with baking paper. Brush with a little olive oil. Roast in a preheated oven at 180C for 20 minutes or until pumpkin is soft. This can be stored in the fridge and used within couple of days.

Directions

• Place diced tomatoes, red wine and garlic in a small food processor and blend.
• Place oil in a medium saucepan and heat over medium/high heat. Once hot, add chorizo (be careful of oil spitting) and cook stirring occasionally until chorizo is starting to turn brown. Add onions and cook for 5 minutes or until onion becomes soft.
• Add tomato mix and cook for a few minutes. Add the white wine, herbs, salt, sugar and tomato paste. Cook for 5 minutes or until pasta is ready to be drained. When pasta is al dente, drain in colander. Add the pumpkin and feta and stir gently through sauce mix. Place drained pasta back in large pot. Add sauce to pasta and stir gently. Serve.

Read more