SERVES 2
TOTAL TIME: 45 MINUTES
INGREDIENTS
- 350g Yorkshire Pasta Company Conchiglie Rigate
- 120g Wass Farm Chorizo
- 1 tsp Yorkshire Rapeseed Oil
- 2 Garlic Cloves
- 200g Tomatoes
- Your Preferred Hard Cheese
- Fresh Basil
- Salt & Pepper
METHOD:
- Crush the garlic with the back of a knife and remove from their skins. Halve the tomatoes and season generously with salt & pepper. Slice up 120g chorizo.
- Finely chop a few basil leaves.
- Bring a large pan to a medium/high heat and add a small splash of oil. Add the chorizo with the garlic. Cook for 10 minutes and then add the tomatoes. Gently crush the tomatoes as they soften.
- Bring a saucepan full of water to a high heat and add the pasta and a good pinch of salt. Cook until al dente. Save some pasta water.
- Remove the garlic cloves from the pan.
- Drain the pasta and add straight to the sauce. Mix well before grating in some cheese and loosening with the reserved pasta water. Once the pasta is nicely coated and cooked to your liking remove from the heat. Stir in the finely chopped basil.
- Spoon the chorizo pasta into bowls and top with more cheese.
Thank you to Premote for this delicious recipe and photo.