Chorizo is packed full of flavour so you don’t have to add many other ingredients to get a tasty meal. You can use any short pasta for this dish (rather than long pasta like spaghetti) and have the whole thing ready in the time it takes to cook the pasta. I use casarecce (which translates as homemade) but you can use penne or fusilli. The lemon is essential because the acid balances out the spice of the chorizo. Finishing the dish with some fresh rocket and tomatoes adds texture.
Serves 2 Adults
250g short pasta (like penne or casarecce)
1 coil of chorizo
175g small tomatoes on the vine
3 garlic cloves
60ml olive oil
- Remove the tomatoes from the vine and put the vines in a baking dish. Cut the tomatoes in half and grind over with salt and pepper. Chop the garlic and crush it to make a paste then add to the dish and pour over half the olive oil (30ml) and toss everything together. Put the dish under a 220°C grill for 10 minutes.
- Chop the chorizo into discs. Add the other half of the oil (30ml) to a large skillet on a medium high heat and cook for 3 minutes on each side. The chorizo will leach lots of oil so after 6-7 minutes spoon off all but about a tablespoon of oil and turn the heat down to medium.
- Remove the stalks from the tomatoes and add everything else to the pan then add the rocket and give it a stir. Take the pan off the heat while you pour in the cream and stir then put the pan back on the heat.
- Squeeze over the juice of half a lemon and stir. Heat for 2 minutes. When the pasta is cooked, drain (reserving a little pasta water) and add to the skillet along with the water and toss everything together. Serve and finish with some fresh rocket, halved fresh tomatoes and a drizzle of the chorizo oil.