Chorizo Pasta with Tomatoes and Cream
This is a great montage of flavors and is one of the tastiest pasta recipes I know of. Eat with a nice medium red wine!
This is a great montage of flavors and is one of the tastiest pasta recipes I know of. Eat with a nice medium red wine!
- 1 onion chopped
- salt and pepper freshly ground
- 4 bowlfuls penne pasta (see tips)
- 25 grams butter
- 1 tsps rosemary finely chopped
- 6 fresh tomatoes peeled seeded and diced
- 1 pinch brown sugar
- 175 grams chorizo sausage (up to 225)
- 1 pinch crushed chilies
- 1 splash double cream
- 3 tbsp flatleaf parsley finely chopped
- 4 tbsp grated parmesan fresh
- Carbohydrate 12.18966 g
- Cholesterol 67.7125 mg
- Fat 26.8403 g
- Fiber 2.90335009515286 g
- Protein 15.18066 g
- Saturated Fat 12.3995475 g
- Serving Size 1 1 Serving (280g)
- Sodium 725.764 mg
- Sugar 9.28630990484715 g
- Trans Fat 1.625172 g
- Calories 346 calories
Step-by-step
- Melt the butter in a sauce pan, add chopped Onion and softly cook until golden brown (normally around 3mins)
- Add chopped rosemary and diced tomatoes and season with salt and pepper and the brown sugar.
- Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes.
- Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chilies.
- Add the cream and 2 tablespoons of chopped flatleaf parsley, and allow to bubble for 3-4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside.
- Cook the pasta until it is 'al dente' (see tips), drain and toss with the sauce, then add the grated parmesan.
- Toss again, sprinkle with remaining flatleaf parsley, and serve.
Why does the sauce break upon reheating?
Cream sauces containing rendered pork fat separate easily when exposed to direct, high heat. Reheat leftovers gently in a heavy-bottomed skillet over medium-low heat rather than blasting them in a microwave. Whisking in one tablespoon of warm water or reserved pasta cooking water helps reemulsify the fat and cream solids back into a uniform coating. Store un-sauced cooked penne and the chorizo sauce in separate airtight containers in the refrigerator for up to three days to maintain optimal texture.
How do tomatoes interact with cured pork fat?
Chorizo releases significant quantities of spiced orange oil as it cooks, which quickly fries the diced aromatics rather than merely steaming them. Peeling and seeding fresh tomatoes before dicing eliminates excess water that would otherwise dilute this rendered fat. Adding a pinch of brown sugar balances the sharp acidity of fresh summer tomatoes without creating a sweet flavor profile. Cook the tomato mixture for exactly five minutes until it collapses into a pulpy sauce.
What is the best beverage pairing?
High-fat dairy and spiced cured meats demand structural acidity and moderate tannins to cleanse the palate between bites. Pour a medium-bodied red wine such as a Spanish Tempranillo or an Italian Chianti. Chill the red wine slightly to twenty degrees Celsius to accentuate its fruit notes against the chili flakes and rosemary.
