Michael Varga
Master Chef Canada www . instagram . com / vargacooks
INGREDIENTS
3-4 chorizo links 1 small container cherry tomatoes 300 grams burrata 1 bunch fresh basil 600 grams favorite pasta 2 Tbsp . unsalted butter olive oil kosher salt to taste flaky salt like Maldon fresh parmesan to taste
DIRECTIONS
1 . Bring a pot of water to a boil . 2 . Once boiled toss in a good amount of kosher salt and a few tablespoons of olive oil . 3 . Put pasta in boiling water and cook to al dente . 4 . Meanwhile , remove casing off the chorizo and shape them into small balls . 5 . On medium high heat , with a little olive oil in a pan sauté chorizo balls until cooked through . 6 . Remove chorizo from the pan with a slotted spoon , and place on a paper towel on a plate . 7 . Leave approximately 1-2 tablespoons of chorizo oil in the pan . 8 . Add the tomatoes , sprinkle with salt and cook until they ’ re ready to burst , but stay intact . Approximately 6-7 minutes . 9 . Add chorizo back in with cooked pasta . Reserve the pasta water . 10 . Toss everything in the pan together . 11 . Add the butter , parmesan and 1 / 4 cup of pasta water . Toss it again until all ingredients are combined and silky . 12 . Finish with burrata , fresh basil and a pinch of flaky salt .