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