Chorizo and pasta hot pot

[katieastrophe]

Serves 4

Ingredients:
100g chorizo
2 red onions
390g chopped tomatoes
120g conchigliette (soup pasta)
2tbsp olive oil
1 vegetable stock cube
Salt and pepper
Crusty white bread

1. Peel and chop the two onions. Heat olive oil in a large pot, then add onions.
2. Add chorizo, sliced thinly with each slice halved. Fry until crispy.
3. Add chopped tomatoes and stir in conchigliette (uncooked)
4. Add 750ml vegetable stock and simmer for 15 minutes until pasta is tender. (Add a small amount of cornflour if the sauce isn't at your desired thickness by the time the pasta is cooked.)
5. Serve in large bowls with chunks of bread on the side.
6. Nom.

No photos I'm afraid - it was eaten far too fast!