Published Thursday, 29 December, 2016 by WKTFSeaweed
Step one- Most chorizo has a skin on it. This is bad and non-conducive to this recipe. Break the sausage in half (Don’t use that pre sliced nonsense.) This should make it a bit easier to peel the skin off the chorizo, which means you can mince it up better.
Proceed to tear in up into as small as pieces as you like but I find that a relatively chunky, kinda shredded consistency works best. Pre heat a non-stick skillet and throw the chorizo. It usually comes precooked so the goal here is just to crisp it up. Should only take 4-5 minutes, so keep on an eye on it. Don’t worry about oil, as the heat brings the oil out of the meat itself.
Step two- Cook the pasta (About 500g grams serves 3-4). Any shape works, whatever floats your boat.
Step three- Drain the pasta, put it back in the pan and mix in the chorizo. Once it’s fully incorporated, add the sauce and return it to the heat. Something like Tomato and mascarpone or chilli cheese works best; if it’s more orange than red, that’s usually a good choice.
Step four- Add paprika and cayenne to your taste.
Step five- That’s it. Bowl it up, garnish with cheese and a sprinkle of paprika. Nice and simple.
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