Chorizo and bacon pasta bags recipe – cooking ideas from the Batch Lady

HERE are two super-easy, full-of-goodness pasta dishes. Batching sauces for pasta in the freezer is one of my best time-saving tips. You can grab them whenever you need a quick meal, cook your pasta . . .  and, voila!

This week’s pasta sauces are both family friendly and can be adapted with any leftover veggies or meat you might have that needs using up. Pasta sauces are a brilliant easy midweek meal – so get batching and fill that freezer.

My top tip this week is to make sure you regularly clear out and organise your fridge, especially before batching.

It will allow you to see what needs using up, what can be frozen and what you need to buy.

I do mine three or four times a month. Keep on top of it and it will be manageable.

Chorizo and bacon pasta bags

(Serves 4)

Prep time: 5 minutes.
Cook time: 10 minutes.


  • 1 tbsp olive oil
  • 115g frozen diced onions
  • 40g chorizo, chopped
  • 4 rashers bacon, chopped
  • 400g tin chopped tomatoes
  • 500g carton of passata
  • 2 tbsp tomato puree
  • 1 tbsp dried oregano
  • 70g frozen mushrooms


  1. Heat a splash of oil in a pan and fry the onions. As your onions brown, add the chorizo and bacon to the pan, stirring every few minutes to make sure it is all cooking evenly.
  2. Meanwhile, start on your sauce.
  3. Take a medium-sized pan and add in your chopped tomatoes, passata, tomato puree and oregano. Now stir in your mushrooms and allow the sauce to heat while your onions cook in the other pan.
  4. Once both pans are cooked, mix all the ingredients together and leave to cool.

Ready to serve: Your sauce is now ready to top your favourite pasta.

Ready to freeze: Portion the sauce into a reusable, labelled freezer bag and freeze flat.

Ready to eat: Defrost the sauce bag in the fridge overnight, add to a saucepan and heat until piping hot. Serve over freshly cooked pasta.

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  • You can watch video of Suzanne preparing her recipes at

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