Spicy creamy chorizo and broccoli pasta

I’m continuing with the spicy foods. This time I experimented with mediterranean influenced spiciness. The spicy creamy pasta turned out superdelish, I’m pretty sure on some of the days I miss posting a new recipe I’ll be munching on this.

Spicy creamy chorizo and broccoli pasta

What you need:

100 g chorizo
1 small or 1/2 big broccoli
1 cup (200 ml) of double cream
handful of sugar peas (optional)
some fennel
1 cup of whole grain pasta
olive oil

What to do:

Put a pot with water on and meanwhile when it is coming to boil prep the stuff. Deseed and chop the chilli. Chop the garlic (1-2 gloves) and some fennel (so you end up with about 4 full tablespoons of chopped fennel). Brake down the broccoli. Half the sugar peas. Slice and half the chorizo – when buying presliced like me then just half them. Grind a little parmesan – about 2 tablespoons worth. You are ready to cook.

Throw the pasta into the boiling water and cook until al dente – check the package. Plan this bit according your pasta’s cooking time as the next step will take about 6-8 minutes to cook.

Heat a wok pan. Add some oil. Throw in the chorizo, garlic and chilli. Fry for couple of minutes. Now add the fennel, broccoli and sugar peas. Fry for a minute or two. Pour in the cream. Bring the heat to low. Cook for couple of minutes, keep stirring. When you see the cream reducing a little add the parmesan. Stir. Mix in the al dente pasta. Your done cooking. Plate the dish. Add some parmesan on top and drizzle with olive oil. Voilà!

Bon appétit!

Leave a Reply

Your email address will not be published. Required fields are marked *