Sundried Tomato and Chorizo Pasta
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A quick and easy weeknight pasta dish featuring sundried tomatoes and chorizo, ready in 30 minutes.
00:30:00 total
Serves 2
easy
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Ingredients
- chorizo - 200 grams (cooked and crumbled)
- sundried tomatoes - 100 grams (chopped)
- shallots - 2 (finely chopped)
- dried oregano - 1 teaspoon (to taste)
- white wine - 1/2 cup (for deglazing)
- calamarada pasta - 250 grams (or any pasta shape)
- parmesan cheese - 50 grams (freshly grated)
- fresh ricotta - 100 grams (for serving)
- chili flakes - to taste (for serving)
- fresh parsley - to taste (chopped, for garnish)
Instructions
- Cook Chorizo: In a pan, cook the chorizo until browned and crumbled.
- Sauté Vegetables: Leave some chorizo fat in the pan, then add the sundried tomatoes and shallots. Sauté until softened.
- Add Oregano and Deglaze: Add dried oregano and deglaze the pan with white wine.
- Cook Pasta: Meanwhile, cook the calamarada pasta according to package instructions.
- Combine Ingredients: Once the pasta is cooked, mix it with the chorizo and sundried tomato mixture.
- Serve: Serve with freshly grated parmesan, a dollop of ricotta, chili flakes, and chopped parsley.
