Description
Wednesday, Oct. 25 is World Pasta Day! To help us celebrate early, we invited our friend Candace Conley from The Girl Can Cook Cooking Studio and Kitchen back to show us a recipe for Pasta with Chorizo.
Ingredients
- 1 pound orecchiette or other short pasta
- ¼ cup olive oil
- 4 ounces Spanish chorizo, thinly sliced, casing removed, if necessary
- 3 tablespoons double concentrate tomato paste (or 6 tablespoons canned tomato paste)
- 3 garlic cloves, peeled and smashed
- ½ teaspoon red pepper flakes
- Kosher salt and black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Step 2: Meanwhile, in a large sauté pan, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and remove the chorizo to a plate, leaving the fat behind in the pan.
- Step 3: Lower the heat to medium and add the tomato paste and garlic. Cook, stirring, until the tomato paste darkens, 3 to 5 minutes. Add the red pepper flakes and a pinch of black pepper.
- Step 4: Add the cooked pasta and ½ cup of the reserved pasta water to the pan. Raise heat to medium-high and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.
