This has to come as a surprise that I (the Wife) is making something with chorizo. Usually its the Husband’s type of ingredient but today I decided to make this lightning fast Chorizo Pasta for dinner because I had one of the biggest craving for Chorizo. This dish is one of those 15mins dinner recipe that is great for weeknights!
How did I get this craving? I was reading Everything but the Squeal: Eating the Whole Hog in Northern Spain and John Barlow was going on and on about the fatty and smoky taste of chorizo. I could not stop thinking about the taste and immediate went to Akzenta (our supermarket) after work to grab some! It did not matter how or with what I ate it. I just had to have it! Have you had this type of cravings before?
On the way home I was searching for recipes with Chorizo that was quick to make and came across this recipe from Nigella Lawson that was simple to make and did not have any cream in them. Using three simple ingredients, tomato, chorizo and parsley you get to this amazing flavour. You could taste every single ingredient yet they all complement each other. A little like aglio e olio’s fancier cousin. If that makes sense at all.
Adapted from Nigella Lawson
125g chorizo, sliced
a handful of parsley
Place cooking pot of hot water on the stove and bring to boil. Then add salt
Put the tomato, and parsley in a small bowl and stir together with the salt and pepper.
By now the water should be boiling so add your pasta to the boiling and cook according to the packet instructions or until al dente.
Heat a frying pan on medium high heat and place the chorizo and plenty of olive oil a couple of big lugs should do and shallow fry the chorizo till crispy.
When the pasta is al dente the chorizo will be nice and crispy, so drain the pasta and pour it back into the pan with the chorizo and its oil and the tomato and parsley. Check the seasoning and serve.