As those who have been following my blog will notice, I don’t really write posts about normal cooking. Why? Well, one, because I don’t actually do a whole lot of it (the joys of still living at home), and two, because normal cooking is really so instinctive. I don’t take heed of a tablespoon of this or half a cup of that. If something is too dry, add more stock until you feel it’s sufficient. Add a dab more butter if you prefer. It’s not an exact science like baking where you need a certain ratio of eggs to flour to milk to butter in order so that your cake will magically rise.
But I have been praised on my pasta dishes. Pasta is the most versatile staple you can ever imagine (other than bread) and the combinations you can create are really quite endless; it’s really a matter of knowing what ingredients complement one another. This one is a favourite of mine; perfect comfort food for the days you just feel totally ‘bleurgh’. The added paprika and that already in the chorizo adds a lovely warmth that lingers, while the fresh parsley and thyme deceives you into thinking the dish isn’t heavy at all.
So with a craving for spicy chorizo meaning I bought a pack of chorizo sausages, I made this for Saturday weekend lunch. I normally don’t write recipes for pasta dishes, but I made a special effort and very painstakingly measured almost everything out. Just for you. Don’t you feel special? 😉
You will need (to serve three):
- 200g dried Farfalle pasta (Penne would be better for this sort of recipe but all I had in the cupboard was Farfalle or Spaghettini);
- 1 tablespoon olive oil;
- 3 chorizo sausages;
- 1/3 medium brown onion, diced finely;
- 2 roma tomatoes, diced;
- 1/2 teaspoon sweet paprika;
- 1 tablespoon fresh thyme leaves (or dried will do);
- Handful fresh parsley, leaves removed and chopped roughly;
- 1/4 C shaved Parmesan.
Cook your pasta according to the instructions on the packet, i.e. in a big pot of boiling salted water with no oil.
I bought these chorizo sausages just from my local Woolies, as I quite like this brand (and they’re gluten-free, too!), but you can get fancier sausages if you like. Hey, I’m a student on a budget, cut me some slack.
Heat the olive oil in a medium frying pan over low heat, and when hot, put down your chorizo sausages. Instructions say recommended not to poke holes in them before you cook them, but I’d rather take the precaution of them not exploding. Turn with tongs every 2-3 minutes until golden brown (about 10 minutes). Warning, these will spit, so keep your frying pan lid close. As it was, I had lots of golden spots of (glorious) chorizo oil all over the stove top even with a shield. Remove sausages from the frying pan onto a board, and put to one side.
It’s probably better to slice them later once you’ve done the tomato mix, rather than like me and have all the juice come out, but I wanted to make sure they were cooked through.
Amp the heat up on the frying pan to medium and throw in your onion and saute until caramelised, before adding the thyme leaves.
Add the paprika and chopped tomatoes.
Simmer, stirring occasionally until the tomato is well-cooked (hint: the skins will begin peeling slightly). Remove from heat.
Once pasta is cooked to al dente or to your liking, drain thoroughly and return to the pot. Put in your cooked chorizo pieces (with as much of the orange oil as you can!), the tomato mixture, Parmesan, as well as some black pepper to taste if you like, and then mix together. Add the chopped parsley at the very end and toss through.
Lunch is served 🙂
Enjoy the rest of your weekend, m’dears… oh, and just a note: the chocolate lace crisps are finished. It’s time for my version of Rocky Road 😉 xx