20 Minute Chorizo Pasta

Name: 20 Minute Chorizo Pasta
Total time: 1200 s
Yield: 3 people + extra sauce
Cuisine: British
Ingredients: 300-400 g Chorizo; 4 cloves garlic (minced); 1-2 tbsp chopped fresh rosemary; 1 fresh chili (optional); 100-150 ml cream; 800 g canned tomatoes; 2-3 tbsp Parmesan; 2-3 tbsp chopped parsley; 300 g Penne or Rigatoni

patrick_huynh @cook_16166272

Sweden, Malmö

I like cooking this dish when I get home late after work or if I’m just feeling lazy. I once completed it in just under 20 minutes so it’s definitely possible! This recipe makes a big batch, so I usually freeze about 1/3 of the sauce since it keeps really well.

This is NOT a fussy recipe so quantities are variable - if you like extra meat you can add more chorizo, if don’t like heat then you can skip the chili etc. If you want to get it done in 20 minutes, you will need to be comfortable with cooking a few things at the same time, namely pasta and the sauce, but this is so easy and nothing to worry about!

The timings are as such:
• 00:00 - de-skin half the chorizo and chop the rest
- boil pot of salted water for the pasta
• 00:01 - fry chorizo until it has some colour
- prep aromatics- garlic, chili and rosemary
• 00:05 - add aromatics, cook until fragrant
• 00:06 - add tomatoes and cream, simmer
• 00:08 - add pasta to boiling water
• 00:09 - chop parsley and grate Parmesan
• 00:16 - add Parmesan and parsley to sauce
• 00:18 - check pasta for doneness
• 00:19 - add pasta to sauce

And you’re done!

patrick_huynh @cook_16166272

Saved

Ingredients

20 mins

3 people + extra sauce

300-400 gChorizo
4 clovesgarlic (minced)
1-2 tbspchopped fresh rosemary
1fresh chili (optional)
100-150 mlcream
800 gcanned tomatoes
2-3 tbspParmesan
2-3 tbspchopped parsley
300 gPenne or Rigatoni

Saved

Steps

20 mins

1

Preheat a large pot on medium heat with 1-2tbsp oil (vegetable or olive is fine). Boil some heavily salted water for the pasta. De-skin half the sausages and break into small pieces, and chop the other half into bitesize chunks.
2

Begin frying the chorizo to get some color. Whilst it fries, mince the garlic into a bowl with the finely chopped garlic and chili. Once the chorizo has colour (3-5 minutes), dump the aromatic mixture in and cook until fragrant.
3

Add the tomatoes and cream to the pot pot. 2 minutes later, add the pasta to the boiling water. Lightly simmer both for 8 minutes (for a total of 10 minutes simmering for the sauce). Whilst they cook, chop parsley and grate some cheese into separate bowls.
4

Once the 8 minutes has passed, take sauce off the heat, add the Parmesan and parsley to the sauce and mix well. Test the pasta for doneness to your preference. Remove 1/3 of the sauce for freezing, and add the pasta to the rest along with some pasta water. Alternatively you can serve the sauce separately from the pasta.