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Summer Kitchen
Cheesy chorizo fusilli
Welcome to flavour town ! This recipe is always a winner in my house and the meal ends with empty plates and full stomachs . There ’ s something about the chorizo and pasta combination that really hits the spot .
Mitch Lane
SERVES 4
• 300g fusilli
• 38 thin slices chorizo , chopped
• 1 red onion , finely sliced
• 1 red chilli , finely sliced ( deseeded for a milder flavour )
• 5 garlic cloves , finely chopped
• 400g can chopped tomatoes
• 2 x 125g balls mozzarella , broken into chunks
• 20g fresh parsley , finely chopped , plus extra to serve
1 Bring a large saucepan of salted water to the boil . Add the pasta and cook until tender , then drain . 2 Put another pan over a medium heat and add the chorizo , onion and chilli . Cook for 3-4 mins , then add the garlic and cook for a further 2 mins . 3 Add the tomatoes , break them up with the back of a spoon and let the sauce bubble away for another minute . 4 Spoon the pasta into the tomato and chorizo sauce and mix well , then add the mozzarella chunks . Give everything a good stir – you ’ ll see the mozzarella begin to melt and create some amazing cheese pulls . 5 Stir through the parsley and serve with extra parsley on top .
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