Roasted Pepper & Chorizo Orzo

Give orzo a go, you’ll never look back.


Make sure your chorizo is nice and crispy before adding the garlic and chillies.



  • Bunch of Parsley - £0.70

  • Bunch of Basil - £0.70

  • Red Chillies - £0.60

  • Garlic - £0.30

  • 4 Peppers (NOT GREEN) - £2.00

  • Cherry Tomatoes - £0.90

  • 500g of Passata - £0.50

  • 500g of Orzo - £1.70

  • 225g of Chorizo - £2.00

  • Total Cost – £9.40 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Preheat your oven to 180°C/356°F

  2. Chop your peppers into small squares, and place into a baking tray. Add your cherry tomatoes. Season with salt, pepper and olive oil, and place tray in oven for 25 minutes.

  3. Chop your chorizo into small chunks, and finely slice 2 cloves of garlic and 1 whole red chilli.

  4. Place chorizo into a large pan, and fry until it starts to go crisp (3-4 minutes). Then add the chilli and the garlic. Once the garlic has softened (1—2 minutes) add your passata and 400ml of water. Give everything a stir and add the orzo.

  5. Bring to the boil, and then turn down to a medium heat. Allow it to simmer for 10-12 minutes, stirring occasionally so the orzo doesn’t stick to the bottom of the pan.

  6. After 12 minutes, the orzo should be al dente. Perfect. If it needs a bit more time, give it a couple more minutes.

  7. Once the orzo is cooked, stir in your roasted vegetables and a handful of chopped parsley.

  8. Remove from the heat, and serve with a handful of fresh basil leaves scattered on top.

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