chorizo, tomato and pecorino oreoohietta
Serves 4-6
It's essential to have lots of dried pasta in the pantry. Mix things up with different shapes and sizes, from fat tubes of rigatoni to curly fusilli twists and strands of spaghetti, so you have something for every occasion. Orecchiette is my current favourite. I love the way the sauce catches in the little indents.
2 tbs olive oil
2 chorizos, casings removed, thinly sliced
3 garlic cloves, sliced
3 cups (750ml) thickened cream
2 cups (240g) frozen peas. blanched. refreshed
1 cup (809g finely grated pecorino, plus extra to serve
400g orecchiette pasta Basil leaves, to serve
Preheat the oven to 170°C. Place the tomatoes on a baking tray and drizzle with i lbs oil. Season, then roast for 5-6 minutes untiljust starting to wilt. Set aside. Heat remaining i tbs oil in a frypan over medium heat. Add the chorizo and cook for 1-2 minutes each side until golden. Add the garlic and cook, stirring, for 2-3 minutes until golden and fragran‘ Add the thickened cream, then bring to a simmer and cook for 3-4 minutes until slightly reduced. Stir in the peas and cheese, then season well. Meanwhile, cook the pasta in boiling, salted water according to the packet instructions or until al dente.
Drain, then toss with the sauce. To serve. divide pasta among serving bowls and scatter with basil leaves, roasted tomatoes and extra pecorino. * Baby heirloom tomatoes are available from selected greengrocers and supermarkets.
Postingan
