Chorizo Assassin's Spaghetti
If you like chilli and chorizo then you'll be in for a treat with this one. Enjoy.
Ingredients · Servings 2
- 100g Chorizo
- 2 Garlic Clove
- 2tbsp Extra Virgin Olive Oil
- 0.5tsp Chilli Flakes
- 200g Spaghetti
- 300ml Passata
- 25g Fresh Flat Leaf Parsley
Method · 40 min
- Score the chorizo lengthways with a sharp knife, then peel away the papery skin. Cut the chorizo into 1cm cubes. Peel and thinly slice the garlic. Boil the kettle.
- Heat the olive oil in a large frying pan (large enough to fit the spaghetti without breaking it) over a medium heat, add the chorizo and fry for 2 mins until starting to crisp and the oil has turned a deep red colour. Add the garlic, chilli flakes and spaghetti and fry for 2 mins, stirring to get the spaghetti well coated in the oil.
- Pour the passata into a jug, add 300ml just-boiled water and mix well. Season well with salt and pepper and whisk to combine.
- Pour 100ml of the tomato liquid into the chorizo pan and cook until the water has evaporated and the spaghetti is caramelising and sticking to the bottom of the pan a little, then flip the spaghetti and pour in another 100ml liquid. Keep repeating this process until the pasta has softened and caramelised (this should take 25-30 mins). If you run out of tomato liquid, just use water. The sauce will have reduced and will cling to the slightly crisp pasta. If not, add a splash of water. Season to taste.
- Divide the spaghetti between two plates, tear over some flat-leaf parsley and drizzle with a little more olive oil.
