Pasta with Spicy Chorizo & Rosemary Sauce
My lovely friend Miss A had told me on numerous occasions how delicious this super easy pasta with chorizo was. Her mum makes it for her family, and Miss A even made it a few times too, and she doesn’t tend to do a lot of cooking (which is changing, and her cookbook collection is growing!)
The first time I made it, it was watery, and full of dried rosemary sprigs…. cos I forgot to chop them. A recipe with two steps and I couldn’t even manage to read them properly. I told Miss A and she said it shouldn’t be watery, and it was meant to be really creamy.
So yesterday, I didn’t know what we should eat. I knew I had some fresh fettuccine in the fridge that needed to be used, and chorizo in the freezer. I also had picked up this big tub of that new Philadelphia Cream for Cooking from Costco a few weeks ago. It lasts until next year, so I thought I’d pick one up.
Okay, some tips I can give you to ensure you get awesome, delicious results like I did this time:
- Don’t wash the can of tomatoes and put the water in the pan… not even the slightest. NO EXTRA WATER!!
- Use double cream, not thickened cream.
- Make sure you cut the rosemary. I used fresh rosemary from my garden this time.
I ended up using 2 chorizo to add more substance. We both like our meat, and I know it’s a fatty sausage, but it’s not like I’m eating this every day. It is sooooo super easy to make, it’s great for a mid week, after work meal. I will be making it again, and again.. oh and again!
Pasta with Spicy Chorizo & Rosemary Sauce
BBC Good Food – www.bbcgoodfood.com/recipes/166625/rigatoni-with-spicy-chorizo-and-rosemary-sauce
200g rigatoni (or pasta of your choice)
75g chorizo , chopped into small chunks
olive oil
a pinch chilli flakes
2 sprigs rosemary , needles chopped
1 x 400g tin chopped tomatoes
4 tbsp double cream (optional)
1. Cook the pasta following packet instructions. Fry the chorizo in a little olive oil for 3 minutes. Add the chilli flakes and rosemary and cook for 1 minute then tip in the tomatoes. Simmer for 15 minutes then add the cream (if using) and stir well.
2. Toss with the pasta and serve.
Serves 2.
Allan
It’s funny how sometimes the simple things can stump the most experienced ppl =P. It happens =).
I love your excuse that you don’t eat it everyday… hehe, i could sure use that more often LOLz.
Eliza Jane
OOh that looks so yummy! And easy! But yes I agree it’s the simple things sometimes that stump us. I love chorizo too! Definetly will try this one
penny aka jeroxie
chorizo and pasta is one of my go to meals on weekdays as well… in summer, it will be chorizo and salad,….
Libby
This dish looks too easy … and delicious too!
Conor @ HoldtheBeef
Totally approve of the double chorizo action. Looks awesome.
GourmetGetaways
Yum! This looks so delicious! Who could get by on only one Chorizo!!
Michelle
Instead of cream, do you think milk and flour can be used to give the pasta a nice smooth texture?
Anna Johnston
Love some Chorizo in a pasta dish, good tips here Shellie 🙂
Ellie (Almost Bourdain)
Such an easy and delicious dish! Thanks for sharing. Perfect for simple weeknight dinners.
Hannah
I adore rosemary! Love seeing it used in dishes that aren’t roast lamb 🙂 Ooooh, all these Costco delights are getting me excited…
Joanne
Ooo I’ve never thought to combine smoky and salty chorizo with something like rosemary. Sounds like a great pasta dish! I wonder if I can find that cream cheese here…
Honey @ honeyandsoy
Yum! I adore chorizo, and they are beautiful in pasta. When I saw the Philly cream for cooking, I couldn’t help think of the ad with the buff males 😉
Susan
How good is chorizo! It doesn’t take long to cook either. I cook a spanish chorizo rice dish a lot that is so easy and so tasty.
Heidi - Apples Under My Bed
Beautiful pics! When I first discovered chorizo I became obsessed with it. Now I feel it has been to long, this looks delicious!
Heidi xo
Agnes
Haha, I’m so terrible at reading recipes. Even when I make an attempt to follow one, my mind just seems to gloss over important bits.
Your pasta looks great – love chorizo!
Jennifer Rinehart
This was a lovely, lovely meal for a busy Saturday. I didn’t have cream, so I used a little sour cream mixed with cream cheese, tasted great and even my son ate it. Thanks for the wonderful recipe.