Saturday, September 26, 2015

Smokey Chorizo & Pancetta Fusilli


This dish is inspired by a recipe I saw in The Guardian that used a few different ingredients than what I've chosen and was made for a much larger group of people. What I loved about the recipe is that it's so simple and easy that the flavors of the ingredients can really shine, but it's also so quick and easy to put together. I think this is a perfect weeknight dish to prepare on evenings when bellies are hungry and time is short.


Serves 2 hungry people as a main dish or 3 − 4 people if served as a starter or with side dishes...

Ingredients
300g cooking chorizo, cut into 1-2cm cubes
150g smoked pancetta
2 cloves of garlic
Zest of 1 lemon
Freshly ground black pepper
3 tablespoons regular olive oil, plus a drop for pasta water
Salt
300g fusilli



Method
1. Put a large pot of water on to boil. When it comes to boiling add plenty of salt and a drop of olive oil, before cooking the pasta. Cook the fusilli according to packet instructions, checking on it about 2 minutes before it's supposed to be done. Reserve a cup of the pasta cooking water and strain the pasta. Keep in the still hot pan with the lid on so it stays warm.

2. Heat 3 tablespoons olive oil in frying pan on low heat and cook the chorizo and smoked pancetta until it's crispy, about 10 minutes or so, stirring occasionally being careful not to let it burn.

3. Sprinkle in the lemon zest, shred in the garlic using a microplane grater and let it sizzle away for another 2 minutes and then pour the mixture over the pasta, tossing to coat. If it's too dry, add some of the pasta cooking water 1 tablespoon at a time until every piece of pasta is coated with the orange oil and the meat is well mixed in.

4. Sprinkle with several grinds of fresh black pepper and serve hot on warmed plates.

Cook's note:
1. To stretch this recipe further, add an additional tablespoon or two of olive oil and use 500g pasta.
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