When you’re starving and need a quick, tasty dinner you can’t beat this extra easy pasta with chorizo sausage ragu. By the time the pasta is cooked the ragu sauce will be ready – just mix them together and serve.


350g rigatoni or penne pasta

1tbsp olive oil

200g smoked Spanish cooking chorizo, cut into chunks

70g pancetta, chopped

350g jar cherry tomato and basil pasta sauce (such as Sacla)

Small handful fresh basil leaves

1 Cook the pasta in a large pan of boiling salted water for 10 mins until just tender.

2 At the same time, heat the oil in a frying pan. Add the chorizo and fry over a high heat for 5 mins. Add the pancetta and cook for 2 mins until crisp. Pour in the jar of sauce, bring to the boil, stirring, then reduce the heat and simmer for 2 mins.

3 Drain the pasta, add to the sauce and stir to coat. Scatter with a few basil leaves and season with freshly ground pepper, to serve.