CHORIZO AND TOMATO PAPPARDELLE PASTA
Nice to Meat you; meet our Pork Chorizo sausages this week! Our director of butchery, Angharad, puts together a brilliant recipe idea for this new addition to our handmade sausages. Made with free-range pork, garlic, 3 types of paprika, this new sausage is just like the rest of our sausage range, made with all-natural and the finest ingredients. Find the rest of the ingredients you need for the dish at Little Farms.
Everyone loves a quick and easy dinner recipe. This one-pot Chorizo and Tomato Pappardelle Pasta is made using a homemade onion, garlic, chilli and tomato pasta sauce, with Chorizo & Spinach. A simple midweek meal for two or double it up to serve more! Add as much chilli as you like to make it spicy.
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion finely diced
- 60 gram Sliced Chorizo cut from a chorizo ring or precut
- 2 cloves Garlic crushed or 1 teaspoon of garlic puree
- 1 teaspoon Chilli Puree Or 1 crushed chilli pepper
- 390 grams Tin Chopped Tomatoes
- 550 ml Vegetable Stock (we used 1 cube)
- Salt & Pepper
- 250 grams Pappardelle Pasta can be substituted with other pasta shapes
- 100 grams Frozen Spinach We used frozen, defrosted first then squeezed the excess water out. 150g of Fresh Spinach can be used instead
- 2 tablespoon Dried/Fresh Mixed Herbs 1 tablespoon using fresh herbs
- 45 g Parmesan Cheese grated (plus extra for serving!)
INSTRUCTIONS
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Heat olive oil in a large deep pan or cast iron pot at medium heat. Add onion and fry for 5 minutes
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Add chorizo and fry for 3 minutes.
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Add garlic and chilli and stir for 1 more minute
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Add Vegetable Stock, chopped tomatoes, herbs, salt, pepper and pappardelle pasta, bring to the boil.
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Reduce to simmer for 15 minutes, use a spatula to gently stir pasta to make sure it cooks evenly.
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Add spinach and parmesan, stir through for about 5 minutes
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Serve up with black pepper and extra parmesan grated on top!
