I can not remember the last time I went a week without posting. I really missed blogging — and I also needed the break. Thanks for understanding!
I have been eating a lot of pasta lately so I thought I would ease myself back into the blogosphere with another pasta post — a lunch that I made for my sister on the weekend. This tastes moreishly like a dish you would eat out and, as for the pasta dishes I posted recently, takes no more than 15 minutes to make (discounting the time it takes to bring the pasta water to the boil). The chilli in this recipe should be sweetly flavoursome rather than hot.
Recipe #82: Pasta with crispy chorizo. Makes 2 large servings.
You will need:
► ~200g pasta [I used something tufoli, a short, hollow pasta. You can use anything you like]
► 1 small, mild chorizo sausage [I used half of a large, homemade chorizo sausage from Princi]
► olive oil
► 5 large cloves garlic, finely chopped
► ~5 tbsp chilli jam or relish [it must be sweet rather than hot > if it is hot, add less of the jam and a couple of tsp sugar with a dribble of water]
► verjuice [you can substitute lemon or lime juice, or dry white wine. This is to deglaze the pan]
► a good handful of coriander leaves
► many shavings of a good, hard cheese [I used a French gruyere]
► salt, to taste
► pepper, to garnish
► 2 lime wedges, to serve
Begin with the pasta. Half fill a pasta pot with water and add a few good pinches of salt. Bring this to the boil over high heat. Add the pasta and reduce the heat to a medium setting. While the pasta is cooking, you can prepare the other ingredients. Remember to stir the pasta as it cooks to stop it from sticking together.
While the pasta is boiling, grate the chorizo with a cheese grater. Fry this in a hot pan for up to two minutes — until the fatty bits turn transparent and the meat begins to brown. Spoon the hot chorizo from the pan onto a plate lined with paper towel. Leave the fatty juices in the pan as a starter for the sauce.
For the sauce, start with a base of finely chopped garlic, a pinch of salt and a little olive oil, heated in the same frying pan as the chorizo, over medium heat. Fry for a few minutes, stirring frequently. When the garlic begins to turn translucent, add the chilli jam. Remove this from the heat once large bubbles begin to form (or if the garlic begins to brown), but replace it on the hotplate on high heat once the pasta is done. Add a good lug of olive oil , and a swirl of verjuice to deglaze the pan, and you are ready for the next step.
Once the pasta is cooked spoon it into the garlic-chilli sauce using a slotted spoon. Leave it to sit for up to 30 seconds at a time, then stir. Ensure the pasta is hot and well-coated with the sauce.
Serve in layers of pasta, coriander leaves and shaved cheese, then top generously with the crispy chorizo. Squeeze over a little lime and add a grinding of pepper, then it’s ready to eat! Delicious.
For a vegetarian version, just leave out the chorizo; for texture you can substitute seeds, such as pepitas or sunflower seeds, that have been warmed and coated with soy sauce [these take only a few minutes to make, as per my 27 February post].
And to finish, here is the perfect lazy snack for non-vegetarians: slices of leftover pork belly served with water crackers and garlic-tequila olives.
See you next time,
Addendum of 14/04/2010: I made a couple of quantity changes in the recipe and remembered a forgotten ingredient (verjuice).