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Spicy Chorizo Pasta with Wild Garlic Drizzle
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Spicy Chorizo Pasta with Wild Garlic Drizzle

30 minServes 2Nutri-Score C€€
from @jack_munn2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • pasta (dried, e.g. rigatoni or penne)Grains200 g
  • chorizo (diced)Meat150 g
  • olive oilPantry30 ml
  • garlic (cloves, finely chopped)Produce3 pieces
  • chilli flakesSpices3 g
  • tomato passataPantry400 g
  • parmesan (finely grated)Dairy40 g
  • wild garlic (leaves, washed)Produce40 g
  • basil (fresh leaves)Produce15 g
  • olive oil (for the drizzle)Pantry60 ml
  • salt (for the pasta water)Spices5 g
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

893kcal

Carbs
83 g
Proteins
23 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Blender
  • Colander
  • Grater

step by step

Method

  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.
    Step 1

  2. Make the wild garlic drizzle

    • Blend the wild garlic leaves, basil and olive oil until smooth.
    • Season lightly and set aside.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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