Simple Spanish Chorizo pasta BURSTING with flavour!
This is a favorite dish of Mick's family. It is simple to prepare - and packed full of flavour. Sweet, smoky pork sausage tossed with chewy orecchiette pasta, tomatoes, anchovies and garlic! How can you go wrong with that?!
Smoky and sweet Spanish Chorizo pasta
Mick cooks this for his family often - they can't get enough of it. Give it a go and you'll see why!
1 x 400g pack Spanish Chorizo sausages
2 cloves of garlic - finely chopped
1 punnet of sweet, ripe cherry tomatoes
3 anchovy fillets
1 long red chilli, deseeded and finely chopped (optional)
1 bunch broccolini
1 packet of good Italian orecchiette
Grated Parmesan to finish
Put a large pot of water on to boil with a pinch of salt
When the water comes to the boil, add orecchiette and cook as per instructions on the pack
While your pasta is cooking remove Spanish Chorizo from packet and cut each sausage into 6 pieces
Sautee in a pan over high heat until the chorizo is almost cooked through. The chorizo will release quite a bit of delicious fat and spices - which will help to create our sauce.
Add finely chopped garlic, anchovy and chilli if you are using it. Turn down low and allow the garlic to cook without burning.
Slice cherry tomatoes in half and add to the pan with chorizo and 2 tablespoons of water from your pasta pot. This will stop the garlic from burning and allow the tomatoes to give a little - but not turn to mush
Cut your bunch broccolini into 4 and add to your pasta pot with the orecchiette when your pasta is 4 minutes from being cooked - you want to retain some crunch!
Strain orecchiette and broccolini and toss in the pan with your chorizo sauce
Garnish with as much or as little grated Parmesan as you like!
If you can't find orecchiette - don't despair! You can use penne or spaghetti too!