Chorizo And Meatball Pasta

• 100 grams chorizo, sliced
• 18 meatballs, brought or homemade
• 3 tbsp olive oil, extra virgin
• 1 onion, chopped
• 4 garlic cloves, diced
• 1 bay leaf
• 400 grams savoy cabbage, chopped
• 1 fresh chili, sliced or diced
• 100 ml chicken stock

1. According to packet instructions make the pasta.
2. Add onion salt to the water for taste.
3. In the mean time fry the chorizo in a saucepan (I used a wok).
4. Then remove the chorizo pieces and set aside.
5. In the chorizo juices, add the olive oil, bay leaf, garlic and chili to the saucepan (I didnt have fresh chili's so on this occasion I used dried) and fry for 4-5 minutes or until the onion has softened.
6. Then add the cabbage, pepper and salt and fry until cooked about 5 minutes.
7. Continue stirring often so it doesn't burn
8. Then add the stock and cook for a further 10 minutes or until cabbage is done.
9. To prepare the meatballs.
10. Add another 2-4 tablespoons of olive oil in another saucepan and heat.
11. Then add the meatballs and a pinch of salt until they have cooked.
12. Normally takes about 10-15 minutes to cook through.
13. You can also seal them in the frying pan then transfer to a preheated oven to finish cooking.
14. When the meatballs are almost done drain the pasta well.
15. Then add to the pan with the vegetables.
16. Add the meatballs and fry for a further 5 minutes or so to infuse the flavours.
17. Lastly add the chorizo.

chorizo, meatballs, olive oil, onion, garlic, bay leaf, savoy cabbage, fresh chili, chicken

Taken from cookpad.com/us/recipes/363205-chorizo-and-meatball-pasta (may not work)