Olive Magazine
Chorizo Spaghetti Recipe with Pangritata

Wholewheat spaghetti with chorizo and rosemary pangritata

Published: May 3, 2018 at 4:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal783
fat37.7g
saturates9.6g
carbs77.6g
sugars2.3g
fibre9.9g
protein28.3g
salt2.1g
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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

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.

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