Chorizo and Coriander Pasta
I made enough of this to feed a small army.
Fry three chorizo sausages in a pan until done.
Remove sausages from frying pan and fry up two chopped onions and a heap of garlic.
Once the onions are starting to turn clear, chuck in a sliced zucchini, a sliced carrot, a sliced red capsicum, three teaspoons of chilli flakes, and enough olive oil to coat the vegetables. Stir fry over a high heat until the zucchini starts to look a little cooked.
Add three sliced mushrooms, the sliced chorizo sausages, a 750mL bottle of pasta sauce and a tin of tomatoes. Reduce the heat and leave to cook until the carrots go a little soft.
Remove from heat, and stir sauce through 500g of cooked pasta and a chopped bunch of coriander.