Chorizo Pasta

From the pasta to the chorizo itself, this recipe is made entirely from scratch. Save yourself a trip to your local Italian- Stefan's home-made dish will do just the trick.

📝 Ingredients

• 2 tablespoons blended oil
• 1 shallot, thinly sliced
• 2 cloves garlic, minced
• 8-10 cloves garlic, simmered in blended oil until soft
• 2 tablespoons red wine
• 1 cup cooked chorizo, recipe follows
• 6 tablespoons chicken stock, plus more if needed
• 2 cups tomato sauce, recipe follows
• 1/4 cup heavy cream
• 250 g penne
• salt and pepper
• 4 tablespoons unsalted butter, chilled
• 2 ounces fresh mozzarella, torn
• 2 tablespoons prepared pesto
• For the Cooked Chorizo:
• Oil, for greasing
• 2 pounds ground pork
• 2 tablespoons dried oregano leaves
• 2 tablespoons smoked paprika
• 2 tablespoons Spanish paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Pinch cayenne pepper (optional)
• Salt and pepper
• 2 tablespoons minced garlic
• 1/2 tablespoon sherry vinegar
• 1 teaspoon Worcestershire sauce
• For the Tomato Sauce:
• 1 tablespoon blended oil
• 1/2 yellow onion, chopped
• 1 tablespoon dried basil
• 1 tablespoon dried oregano leaves
• 2 tablespoons minced garlic
• 2 tablespoons red wine
• 3 cans diced tomatoes
• 1/2 tablespoon balsamic vinegar
• 2 teaspoons sugar
• Pinch crushed red pepper flakes
• 1 cup tomato paste
• Salt and pepper

👨‍🍳 Instructions

1. 1Heat a large skillet over medium-high heat, then add the oil. Add the shallots and minced garlic and sauté, stirring, until fragrant, about 1 minute. Add the whole garlic cloves and deglaze the pan with the wine. Add the Cooked Chorizo and chicken stock.Let the mixture simmer until reduced slightly. Add the Tomato Sauce and heavy cream and simmer 2 to 3 minutes more. Add the pasta and stir until well coated and heated through. If the pasta becomes dry, add a splash of stock. Season with salt and pepper to taste.Remove the pan from the heat and swirl in the butter until combined. Divide the pasta between 2 bowls. To finish the dish, top with the mozzarella and pesto.Cooked Chorizo:Preheat the oven to 190 degrees C. Grease a sheet pan.Place the pork in a large bowl. In a separate bowl, thoroughly mix the oregano, smoked paprika, Spanish paprika, cumin, cinnamon, cayenne (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Add the spice mixture to the pork, then add the garlic, vinegar, Worcestershire sauce and 1/4 cup water and thoroughly mix.Spread out the chorizo on the prepared sheet pan and bake until just cooked through, 10 to 15 minutes. Using a spatula, form crumbles by chopping and stirring. Add more spice or salt to taste. Let cool completely before use.Tomato Sauce:Heat a 4L saucepan over medium-high heat, then add the oil. Add the onions, basil and oregano and stir until the onions are translucent, about 5 minutes. Add the garlic, stir for 1 minute, then deglaze with the wine. Add the tomatoes, vinegar, sugar and red pepper flakes.Bring to a simmer, stirring, then reduce the heat to low. Add the tomato paste and stir until well combined. Season with salt and pepper and simmer for 20 minutes. Taste for seasoning, then lightly blend with an immersion blender. Do not puree.