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Chorizo Pasta

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I just love this pasta any time of the year it is a great stand by meal as I always keep at least one chorizo sausage in the freezer and I usually have tomatoes and parsley you can also vary it by using diced pancetta instead of the chorizo and add some capsicum to the chorizo when it is almost cooked to caramelise it a bit.

I just love this pasta any time of the year it is a great stand by meal as I always keep at least one chorizo sausage in the freezer and I usually have tomatoes and parsley you can also vary it by using diced pancetta instead of the chorizo and add some capsicum to the chorizo when it is almost cooked to caramelise it a bit.

Ingredients

Serves: 2

Metric Cups
  • 250 grams fettuccine (or linguine)
  • 1 chorizo (a short one, chopped)
  • 1 vine tomato (chopped)
  • 1 bunch fresh parsley (finely chopped)
  • maldon salt
  • freshly ground pepper
  • olive oil
  • 8⅚ ounces fettuccine (or linguine)
  • 1 chorizo (a short one, chopped)
  • 1 vine tomato (chopped)
  • 1 bunch fresh parsley (finely chopped)
  • sea salt flakes
  • freshly ground pepper
  • olive oil

Method

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

  • Place the chorizo in a baking dish (I use my mothers blue earthenware dish) and pour over plenty of olive oil a couple of big lugs should do and put in the oven.
  • Place a big saucepan of hot water on the stove and bring to the boil. 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 and cook according to the packet instructions or until al dente.
  • 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.
  • Place the chorizo in a baking dish (I use my mothers blue earthenware dish) and pour over plenty of olive oil a couple of big lugs should do and put in the oven.
  • Place a big saucepan of hot water on the stove and bring to the boil. 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 and cook according to the packet instructions or until al dente.
  • 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.
  • Tell us what you think