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Sarah's Spicy Chorizo Pasta

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is my favourite pasta dish. my inspiration for the base of this sauce is taken from patatas bravas but Ive added the cream and marscapone in rebellion of every diet I pretend to be on, and the chorizo for that added kick! - I find it to be extremely comforting and warming particularly when its freezing outside and you want a bowl of something a little bit different to warm you up!

This is my favourite pasta dish. my inspiration for the base of this sauce is taken from patatas bravas but Ive added the cream and marscapone in rebellion of every diet I pretend to be on, and the chorizo for that added kick! - I find it to be extremely comforting and warming particularly when its freezing outside and you want a bowl of something a little bit different to warm you up!

Ingredients

Serves: 2-4

Metric Cups
  • ½ chorizo (looped sausage, use according to taste)
  • 4 tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 100 millilitres double cream
  • 2 tablespoons mascarpone cheese
  • red wine (a big glug - big wines such as Rioja or Crianza work best)
  • 2 cloves garlic (crushed)
  • 1 onion (chopped)
  • 1 bay leaf
  • linguine
  • olive oil
  • Parmesan cheese (grated)
  • fresh basil (chopped)
  • ½ chorizo (looped sausage, use according to taste)
  • 4 tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 4 fluid ounces heavy cream
  • 2 tablespoons mascarpone cheese
  • red wine (a big glug - big wines such as Rioja or Crianza work best)
  • 2 cloves garlic (crushed)
  • 1 onion (chopped)
  • 1 bay leaf
  • linguine
  • olive oil
  • Parmesan cheese (grated)
  • fresh basil (chopped)

Method

Sarah's Spicy Chorizo Pasta is a community recipe submitted by maudiebobo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut the tomatoes in half, using a cheese grater, grate the juice into a saucepan and discard the skin add the garlic, bay leaves, onion and spices and simmer the mixture for approximately 10-15 mins and then allow to cool.
  • Start the pasta and cook according to packet instructions
  • Whilst the pasta is cooking - remove the bay leaves from the spicy tomato mixture and blend (i tend to use a hand blender for this)
  • Once you have a smooth base, add the chopped chorizo, wine, mascarpone and cream and mix together over a low heat.
  • Once the pasta is cooked - drain and then drizzle olive oil over and add fresh chopped basil.
  • Serve the pasta into bowls and then top with the creamy chorizo sauce
  • Sprinkle the parmesan over the dishes and serve with a glass of the left over wine! I find that a nice chunk foccacia or ciabatta bread goes with this perfectly!

  • Cut the tomatoes in half, using a cheese grater, grate the juice into a saucepan and discard the skin add the garlic, bay leaves, onion and spices and simmer the mixture for approximately 10-15 mins and then allow to cool.
  • Start the pasta and cook according to packet instructions
  • Whilst the pasta is cooking - remove the bay leaves from the spicy tomato mixture and blend (i tend to use a hand blender for this)
  • Once you have a smooth base, add the chopped chorizo, wine, mascarpone and cream and mix together over a low heat.
  • Once the pasta is cooked - drain and then drizzle olive oil over and add fresh chopped basil.
  • Serve the pasta into bowls and then top with the creamy chorizo sauce
  • Sprinkle the parmesan over the dishes and serve with a glass of the left over wine! I find that a nice chunk foccacia or ciabatta bread goes with this perfectly!

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