• 150g chorizo sausage
  • 225g dried fettuccine
  • 1 small onion, thinly sliced
  • ½ red capsicum, deseeded and chopped
  • 3 rashers bacon, chopped
  • 100g button mushrooms, trimmed and sliced
  • ½ tsp Gregg's Ground Chilli
  • 525g jar HEINZ [SERIOUSLY] GOOD™ Tomato and Roasted Garlic Pasta Sauce
  • Shaved Parmesan
  • Basil pesto to serve
  1. Cook the fettuccine in lightly salted, boiling water for 10-12 minutes or until tender. While the pasta is cooking heat a dash of oil in a frying pan. Add onions and capsicum. Stir fry over medium heat until onion and capsicum soften. Add chorizo and bacon and cook for 10 minutes. Add mushrooms, Gregg’s Ground Chilli and continue cooking until mushrooms are soft and bacon cooked. Pour over HEINZ [SERIOUSLY] GOOD™ Tomato and Roasted Garlic Pasta Sauce. Stir and heat until sauce is hot.
  2. Drain cooked pasta. Pour over sauce and toss to mix. Serve garnished with shaved Parmesan and a dollop of basil pesto.

Made With

Rate and Review

7 Ratings

Reviews (7)

Ollie Ritchie's Rating
nick lamb's Review | Rating

This was so yumm to eat

Ciska Penlington's Review | Rating

This was delicious

Darlene's Review | Rating

I thought I'd give this a go, couldn't find chorizo sausage any where my local supermarkets usually stock some anyway ended up using a spicy jalepeno pork sausage from my local butcher and it worked a treat will try it again at a later date when I can get my hands on some chorizo yum

tash lewis's Rating
Jo Whittle's Rating
Justine's Review | Rating

Nice enough.