Olive Garden Chorizo Pasta
In lower Wimbledon, London, there is a fabulous little restaurant serving Olive Garden Chorizo Pasta, this divine dish. Using our own imagination, we have created a similar version for you to
make in the comfort of your own home.
- 1 onion, chopped
- 2 – 3 cloves garlic, crushed
- 25 ml olive oil
- 250 g chorizo, skin removed, halved lengthwise and cut into thin slices
- 1 red pepper, deseeded and chopped
- 10 cherry tomatoes, halved
- 1 x 410 g tin chopped tomatoes
- 30 ml tomato paste
- 5 ml paprika
- 15 ml fresh herbs such as parsley, basil, rosemary and/or thyme, chopped
- 45 ml honey
- 150 – 200 ml liquid from pasta
- 250 ml low-fat cream or crème fraiche
- 250 g fusilli or radiatori pasta shapes
- To serve: 45 g fresh Parmesan cheese, grated
1. Sauté onion and garlic in olive oil in a medium-sized saucepan, until translucent.
2. Add in chorizo and fry for a few minutes, stirring constantly.
3. Add the red pepper and cherry tomatoes; sauté for a further 3 minutes.
4. Add in the chopped tomatoes, tomato paste, paprika, herbs and honey.
5. Turn heat to low; simmer gently for about 10 minutes. Stir from time to time.
6. Meanwhile, cook pasta in boiling, salted water until al dente –
(about 8 – 10 minutes). Drain.
7. Remove approximately 150 – 200 ml liquid from pasta; add to the
8. Stir in the cream or crème fraiche.
9. Gently mix the pasta with the sauce. The sauce should coat the pasta generously.
10. Serve with freshly grated Parmesan cheese, garlic bread and a crisp, green salad.
• Add ½ red chilli, chopped, in step 2, if you wish to add a bit more bite to the recipe.
• Add 100 g sliced portobellini mushrooms in step 3.