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Spicy Chorizo Pasta with Wild Garlic Drizzle
Plat

Spicy Chorizo Pasta with Wild Garlic Drizzle

30 minPour 2Nutri-Score C€€
par @jack_munn2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • pasta (dried, e.g. rigatoni or penne)Céréales200 g
  • chorizo (diced)Viandes150 g
  • olive oilÉpicerie30 ml
  • garlic (cloves, finely chopped)Fruits et légumes3 morceaux
  • chilli flakesÉpices3 g
  • tomato passataÉpicerie400 g
  • parmesan (finely grated)Produits laitiers40 g
  • wild garlic (leaves, washed)Fruits et légumes40 g
  • basil (fresh leaves)Fruits et légumes15 g
  • olive oil (for the drizzle)Épicerie60 ml
  • salt (for the pasta water)Épices5 g
  • black pepper (freshly ground)Épices1 g

par portion

Nutrition

893kcal

Glucides
83 g
Protéines
23 g
Lipides
53 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Poêle
  • Blender
  • Passoire
  • Râpe

pas à pas

Préparation

  1. Cook the pasta

    • Bring a large pot of salted water to a boil.
    • Cook the pasta until al dente, then drain, keeping a little pasta water.
    Étape 1

  2. Make the wild garlic drizzle

    • Blend the wild garlic leaves, basil and olive oil until smooth.
    • Season lightly and set aside.
    Étape 2

  3. Fry the chorizo

    • Heat a little olive oil in a frying pan.
    • Fry the diced chorizo until golden and the fat has rendered out.
    Étape 3

  4. Build the sauce

    • Add the garlic and chilli flakes to the chorizo and fry until fragrant.
    • Pour in the tomato passata and simmer until slightly thickened.
    • Stir in the grated parmesan and season with salt and pepper.
    Étape 4

  5. Combine and serve

    • Toss the drained pasta through the chorizo sauce, loosening with a splash of pasta water.
    • Plate up and drizzle generously with the wild garlic oil.
    Étape 5
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