Double Chorizo & Semi-Dried Tomato Orecchiette
with Parmesan
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Wheat
- Gluten
Orecchiette literally means “little ears", and this bowl of pasta is like music to ours! Said pasta is cooked to al dente perfection, then tossed with a chorizo-studded sauce, complete with a sprinkle of sharp Parmesan. Tangy semi-dried tomatoes add the finishing touch.
Ingredients
1
Brown Onion
1
Capsicum
2
Garlic
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
500 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
1
Zucchini
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice zucchini and carrot into rounds. Thinly slice brown onion. Roughly chop semi-dried tomatoes (see ingredients). • In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini, carrot and onion, tossing occasionally, until golden and tender, 4-6 minutes. Transfer to a bowl.
• Pour the boiled water into a large saucepan over high heat with a generous pinch of salt. Bring to the boil, then add spaghetti. Cook until 'al dente' (cooked through but still slightly firm in the centre), 10 minutes. • Meanwhile, roughly chop mild chorizo. Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until golden, 4-6 minutes. • When the pasta is ready, reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain pasta and return to saucepan. TIP: Cook the chorizo in batches if your pan is getting crowded.
• To pan with chorizo, add garlic paste and tomato paste. Cook until fragrant, 1 minute. • Add chicken stock pot, reserved pasta water and the butter. Cook until slightly reduced, 1-2 minutes. • Stir in the cooked pasta, veggies and semi-dried tomatoes. Toss to coat. Season with salt and pepper to taste.
• Divide chorizo pasta between bowls. • Top with semi-dried tomatoes (see ingredients) and remaining Parmesan to serve. Enjoy!
