Wholewheat spaghetti with chorizo and rosemary pangritata
Check out this super simple spaghetti recipe with crunchy chorizo and crispy sourdough breadcrumbs. Use sourdough that’s a day or two old for extra-crunchy pangritata
- 100g sourdough breadcrusts removed
- 4 tbsp olive oil
- 50g chunk chorizocut into tiny dice
- chopped to make 2 tsp rosemary
- 150g wholewheat spaghetti
- 2 cloves garlicfinely chopped
- ½ tsp dried chilli flakes
- 30g parmesanfinely grated
Nutrition: per serving
- kcal783
- fat37.7g
- saturates9.6g
- carbs77.6g
- sugars2.3g
- fibre9.9g
- protein28.3g
- salt2.1g
Method
step 1
Put the sourdough in a food processor and whizz to rough breadcrumbs.
step 2
Heat 2 tbsp of olive oil in a non-stick frying pan and add the chorizo. Fry for 3 minutes then tip in the breadcrumbs and cook until crisp but not too dark. Stir in the rosemary and cook for a minute then take off the heat and season. Tip onto kitchen paper.
step 3
Cook the spaghetti following pack instructions. Heat another 2 tbsp of olive oil in a pan and sizzle the garlic and chilli for 2 minutes. Drain the pasta (keep a cup of the cooking water) then tip into the pan with the garlic-chilli oil and toss. Add a good splash of cooking water and the parmesan, and toss again. Serve sprinkled with the pangritata.
