About the Recipe
A stunning quick, hearty yet light meal that is sure to bring the fussiest eaters to the table. Also great for eating cold and as per usual better the next day.
Ingredients
400g short cut pasta
250g chorizo
237g 1 med Onion
3 cloves 13g garlic
120g sun-dried tomatoes
2 tbsp 10g tomato paste
390g thickened cream
50g shallots
1 cup 100g Parmesan cheese
Juice of 1/2 lemon
1/2 cup reserved pasta water
Salt and pepper to taste
Method
PREPARE INGREDIENTS
Place all ingredients in separate bowls as they are added at different times
1. Dice chorizo, onion and sun-dried tomatoes to the same size
2. Grate the parmesan cheese plus a little more for garnishing
3. Finley dice shallots
4. Measure thickened cream into a jug
COOK
1. Boil water in a medium / large pot and add pasta, cook until al dente
2. In a large fry pan pour the oil from the sun-dried tomato
3. Once oil is hot add the diced chorizo and brown slightly, approx. 10 min
4. Add onion and garlic tossing the contents of the pan to coat the onions and cook until translucent
5. Pasta should be ready to drain and leave in the colander, reserve some pasta water
6. Add tomato paste, diced sun-dried tomato, salt and pepper, mix until combined
7. Pour over cream and lower the heat to low and simmer until slightly thickened approx. 10 min
8. Add the parmesan cheese and stir until melted and combined
9. Add drained pasta to the pan and stir into the sauce
9.1 if you find there isn’t enough sauce you can add a little of the reserved pasta water.
PLATE UP
1. Place some washed baby spinach at the bottom of a bowl
2. Spoon on the desired amount of Chorizo Pasta
3. Sprinkle some chopped fresh chives on top followed by some parmesan