Don’t you just love the sweet, spicy, punchy flavour of chorizo! For me it is a fridge necessity, as it lasts quite a while and works with a myriad of other ingredients. It is also relatively inexpensive and is readily available nowadays. I always serve this with pasta – preferably tagliatelle or linguine, so it is a bit of a Latin fusion dish, crossing the Med from Spain to Italy. Two much respected cuisines to fuse I think personally! And it works a treat!
This is one of my favourite Friday night meals. It is quick to prepare but has a bit of weekend lusciousness about it. I suggest serving it with a nice glass of a fruity red wine and some garlic bread for a treat. For those non-treat nights, a light mixed salad on the side works very well too.
The recipe is inspired by Rachel Allen’s Chorizo Pasta and it serves two to three people, depending on hunger levels.
- 1 tbsp. olive oil
- 2 chicken fillets (diced)
- 100g chorizo chopped (I generally remove the skin)
- 1 x 400g tin chopped tomatoes
- 2 - 3 fresh tomatoes (diced)
- 1 medium red onion, chopped into thin semicircles
- 3, 4, 5 (who’s counting?!) cloves of garlic, finely chopped or minced
- 2 red bell peppers cut into strips
- 125g chopped mushrooms
- ½ to 1 tsp.chilli flakes
- Salt, pepper and 1-2 tsp. sugar to taste
- A good sprig of finely chopped fresh rosemary
- 125ml of cream
- 200-300g pasta of your choice
- A good grating of a hard cheese, e.g. Parmesan or Mature Cheddar
- Heat the olive oil in a large frying pan on a medium-high heat.
- Add the onion, garlic and chorizo with a sprinkle of salt and cook until slightly golden and the chorizo has released plenty of its own oil.
- Add the red bell peppers and mushrooms and allow to fry gently for a further couple of minutes.
- Stir through the chopped and fresh tomatoes, along with the rosemary, chilli flakes, sugar and pepper.
- Add the diced chicken, stir around for a few moments, and then turn the heat down to low.
- Taste at this point and adjust the level of heat and seasoning to your liking.
- Allow to simmer for about ten minutes.
- Meanwhile, put boiling water, along with a pinch of salt into a large saucepan and begin to cook the pasta to “al dente”.
- Just before the pasta is ready to serve, stir the cream through the chicken and chorizo sauce, which altogether changes the texture and colour of the dish.
- Divide out the pasta and spoon the chicken and chorizo sauce on top. Cheese it up, then sit back, eat up and enjoy!