A creamy, spicy and comforting dish.
Ingredients
- 50ml Olive Oil
- 80g dry-cured chorizo, peeled and sliced
- 1 clove garlic, sliced
- 1 sprig fresh rosemary
- 12 mixed cherry tomatoes, halved
- 10 stoned, green olives, roughly chopped
- 250g orecchiette (penne or rigatoni will also work)
- 100ml cream
- 50g parmesan cheese, grated
Method
1. Heat the oil in a large saucepan over a medium heat.
2. Add the chorizo, garlic and rosemary and cook gently for 3-4 minutes, until the oil renders out from the chorizo and the garlic is golden.
3. Remove the pan from the heat and remove the rosemary.
4. Add the tomatoes and olives. This can all be done ahead of time up to this stage.
5. Cook the pasta as per the packet instructions and bring the chorizo mixture up to a simmer.
6. Drain the pasta, reserving half a cup of cooking water. Stir the pasta and the cooking water through the chorizo mixture, add the cream and season to taste.
7. Divide between warm bowls and sprinkle the grated Parmesan over the top to serve.
