Wholewheat spaghetti with chorizo and rosemary pangritata

Name: Wholewheat spaghetti with chorizo and rosemary pangritata
Total time: 30 min
Yield: Serves 2
Ingredients: 100g sourdough bread crusts removed; 4 tbsp olive oil; 50g chunk chorizo cut into tiny dice; chopped to make 2 tsp rosemary; 150g wholewheat spaghetti; 2 cloves garlic finely chopped; ½ tsp dried chilli flakes; 30g parmesan finely grated

Published: May 3, 2018 at 4:00 PM

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Serves 2

Easy

Total time: 30 mins

A star rating of 5 out of 5.1 ratingRate

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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

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Ingredients

Nutrition

100g sourdough bread

crusts removed
4 tbsp olive oil
50g chunk chorizo

cut into tiny dice
chopped to make 2 tsp rosemary
150g wholewheat spaghetti
2 cloves garlic

finely chopped
½ tsp dried chilli flakes
30g parmesan

finely 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.

Try more of our spaghetti recipes here...

Make your own sourdough with our expert step-by-step guide, here...

Sourdough, part 2

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