I seem to be in the midst of a chorizo phase. This spicy smoked paprika spiked Spanish sausage can liven up just about any dish or you can just eat it on its own if your in the mood for spicy savoury hit. Pronounced “chor-eeetho”, if you are feeling in Spanish frame of mind. If you are a fan of that deep pungent smokiness that smoked paprika delivers throw a few slices in to pasta or stews for an added layer of flavour that is warm and comforting and one that will waken up your taste buds.
This is a bright fresh way to work chorizo in to pasta, almost more of a pasta salad and that may well be what it becomes for tomorrow’s lunch. Chorizo is flash fried and then tossed with a salad of red onion, cherry tomatoes, olive and parsley before being folded through warm pasta. A simple dressing of olive oil and sherry vinegar brings it all together.
Chorizo & Tomato Pasta
150g wholewheat spaghetti
1/2 red onion thinly slices
1 cup cherry tomatoes, quartered
1cup black olives
1/2 cup parsley
1/4 cup extra virgin olive oil
1/4 cup sherry vinegar
1/2 tbsp olive oil
1/2 cup chorizo, diced
Place the spaghetti in a large saucepan of salted boiling water and cook according to the packet instructions.
While the spaghetti is cooking place the red onion, cherry tomatoes, olives and parsley in a medium bowl. Add the the olive oil, sherry vinegar and just a small pinch of salt. Mix well to combine and set aside for a 10-15 minutes to allow the flavours to meld.
Heat the half tablespoon of olive oil in a frying pan over a medium heat and add the chorizo. Sauté for a couple of minutes and then add to the other vegetables and mix well together.
Once the pasta is cooked drain and add to the vegetables. Toss everything together and allow it to sit for a moment or to before serving.
Bright fresh flavours abound. The smokey, spice chorizo, briny olives, a sharp bite from the onions and a fresh green herbal burst from the parsley. The perfect pasta for a quick spring supper.
If you like this you might like this Haloumi & Chorizo Salad
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