Remember that chorizo omelette I made recently? See Lunch ideas at work. I’m using the spare chorizo for a quick and easy pasta dish. You can drop in some chopped tomatoes and mild chilies to give this dish a slight “Arrabbiata” style twist if you want
Cooking time: 20 mins
Pasta for two (penne, spaghetti, fusilli or any orther pasta can be used)
2 cloves of garlic crushed/diced finely
2 tablespoons of Olive oil
½ Onion thinly diced
Salt and Pepper to taste
Basil to taste
Chorizo slices (as much as you want!)
Step 1: Cook the pasta as per the instructions on the packet. In a separate pan, heat olive oil and sauté the onion and garlic. Once the onions are soft, drop in the Chorizo and sauté for a few minutes. The chorizo slices will start to release some of its lovely red oils. This will give the dish some color. Don’t let the chorizo to crisp to much. We want some moisture in them. At this point you could add the optional chilies followed by chopped tomatoes (tinned is fine). Or you could just remove them from the heat keep it simple.
Step 2: Once the pasta is cooked, drain them. Toss the pasta in a teaspoon of butter or olive oil and mix them with the cooked chorizo. Add basil, slat and pepper to taste and you’re ready to go.
Tip: Chopped parsley instead of Basil works well with this dish as well. You could also add some shaved parmesan or some other strong white cheese for more flavor. This is a quick and easy meal to make if you’re rushing or just don’t have much time in the kitchen.