Pasta with Chorizo and Tomatoes Recipe:
Spaghetti cooked with Chorizo, cherry tomatoes, rosemary , cream, Parmesan , sounds delicious eh!!
Pasta spells pure love to me and over the last few years I’ve really turned fond of the spaghetti. I like the al dente spaghetti just tossed with the veggies or meat of my liking every now and then (you can find another recent fav here). What I feel and I might be totally wrong, that the spaghetti has a great quality of blending with a variety of flavours, specially the experimental ones.
Having said that, I am not greed up for an experimental recipe today, it is rather a traditional Spanish recipe for Pasta cooked with Chorizo. While it is cooked with Penne, I chose to replace it with my favourite Spaghetti and the result was more than reassuring. Enough is said already and all that is left really is the recipe, so read on and get onto cooking if you love Pasta and chorizo, you’ll not be disappointed I assure you.
Ingredients (Serves 2-3):
- 200 gms Spaghetti
- 250 gms Cherry Tomatoes, halved
- 150 gms Chorizo, cut into bite size pieces
- 3-4 cloves of garlic, chopped
- 1 small red onion, chopped
- ½ tsp red chilli flakes
- 1 tbsp Rosemary
- 2 tbsp olive oil
- 2 tbsp fresh cream
- 1 & 1/2 tbsp Balsamic Vinegar
- Salt & pepper
- Few flat leaf parsley or oregano leaves to garnish
- ¼ cup of Parmigiano reggiano (Parmesan Cheese)
- Start by cooking the pasta in a pot of water with salt and oil until al dente, while it cooks move to the next step. Once the pasta is done, drain and keep aside.
- Now heat the olive oil in a deep pan or wok, add the garlic and rosemary leaves and fry for a few secs only until it doesn’t change colour. Add the onions and fry until translucent. Add cherry tomatoes and fry until it just begins to soften slightly.
- Then add the sliced chorizos and cover up with a lid for 1-2 mins on a low flame. Remove the lid, mix the balsamic vinegar.
- Then stir in the cream and add the cooked pasta. Stir well, add salt and pepper to taste and remove from heat.
- Serve hot with a garnish of cheese, fresh herbs and some extra virgin olive oil.
Dos and Don’ts:
- Replace balsamic vinegar with a full body red wine to add greater depth of texture.
- I’d say do always the cream if you like, I’d have it for lunch without the cream but since this one was going for a get together I just added the extra texture.