@inspomajk: Your next pasta obsession - Creamy chorizo pastaaaaa Serves 4 600 g raw chorizo 500 g pasta 6 shallots, finely chopped 5 garlic cloves, finely chopped 2 tbsp tomato paste 200 ml chicken stock 200 ml heavy cream Freshly grated Parmesan, to taste Salt and black pepper Reserved pasta water A little butter 1. remove the casing for the chorizo and Break chorizo into chunks and fry until cooked through with crispy edges. Remove from the pan, leaving the rendered fat behind. 2. add a little butter, followed by the shallots. Cook until softened, then add the garlic. Stir in the tomato paste and cook for another 1–2 minutes. 3. meanwhile, cook the pasta in salted water until al dente. Reserve some pasta water before draining. 4. pour the chicken stock and cream into the pan. Bring to a gentle simmer and season with salt and pepper to taste. 5. add the pasta and a splash of pasta water. Turn the heat down and stir in as much Parmesan as you like, adding more pasta water until the sauce is glossy and coats the pasta. 6. stir the chorizo back in, saving a little for the top, and enjoy!

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Tuesday 03 November 2026 20:33:46 GMT