Chorizo sausage adds instant flavour to this quick and easy pasta dish
- 200g (7oz) pasta bows
- 1 red onion, chopped
- 1 tbsp olive oil
- 150g (5oz) chorizo sausage, chopped
- 400g can cherry tomatoes
- 1 tbsp sherry vinegar
- 75g (3oz) Spanish green olives stuffed with peppers, sliced
- small handful flat-leaf parsley leaves
Cook the pasta in boiling salted water for 10 mins until just tender.
Meanwhile, fry the onion in the olive oil with the chorizo for 2-3 mins. Add the cherry tomatoes and simmer for 5 mins. Stir in the sherry vinegar and season.
Drain the pasta and tip into the tomato mixture. Stir well to coat and scatter the olives and parsley over the top. Serve warm or cold.