Pasta and Chorizo Hotpot

After much hovering around the kitchen not knowing what I wanted to eat, I eventually decided to try a recipe I found on the sainsbury's website but it seems to have disappeared since last week. It was part of the feed your family for a fiver rage of recipies so it's cheap AND it only works out to 5.5 points per portion (thats if you spilt it into four portions ... and if your husband hasn't munched half of the chorizo from the fridge)!

Ingredients
100g pack Spanish Chorizo (6.5 pts)
2 onions(0 pts)
390g carton (1 tin) chopped tomatoes (0 pts)
250g pack conchigliette (tiny pasta shells, you could use macaroni I guess)(12.5 pts)
1 tbs olive oil (3 pts)

Method
Heat 1 tablespoon olive oil in a large pot or saucepan and add 2 onions, peeled and roughly chopped.
Add 1 x 100g pack Spanish chorizo, with each slice halved, and fry until crispy.
Add 1 x 390g carton chopped tomatoes and stir in 120g conchigliette.
Add 1 litre vegetable stock, made with 1 stock cube, and simmer for 15 minutes.
Add a handful of frozen peas and cook for another 5 minutes, until the pasta is tender and the peas are cooked.
Serve in large bowls with chunks of bread on the side

Serves: 4
Prep time: 10 minutes
Cooking Time: 30 minutes

I can't tell you how easy this is to do and it also makes a change from the usual pasta and tomato sauce which I seem to eat a lot of when I'm dieting. I thought 1 litre of stock seemed like quite a lot at first and didn't add it all in to start with but it did all get absorbed into the pasta and became a thick and lovely sauce. I added a bit of seasoning, some extra paprika some mushrooms and a clove of garlic too. Oh and I left out the peas - yuck. I bet it would be nice to use chopped up left over sausages, or a few rashers of bacon instead of the chorizo too. The recipe suggests eating with wedges of thick crusty bread, but to be honest I just had a sprinkling of parmesan and that did me just fine.

Hubby and I will be eating the leftovers for lunch tomorrow :P
Gem x