Chorizo Spaghetti Recipe with Pangritata

Wholewheat spaghetti with chorizo and rosemary pangritata

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

30 minutes
serves 2
Easy

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

May 3, 2018 at 4:00 pm

Ingredients

sourdough bread 100g, crusts removed
olive oil 4 tbsp
chorizo 50g chunk, cut into tiny dice
rosemary chopped to make 2 tsp
wholewheat spaghetti 150g
garlic 2 cloves, finely chopped
dried chilli flakes ½ tsp
parmesan 30g, finely grated

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.