Olive Magazine
Chorizo and rosemary fusilli

Chorizo and rosemary fusilli

Published: May 23, 2017 at 5:55 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This chorizo and rosemary fusilli pasta dish is super quick, easy and gluten-free if you use the right pasta. Punchy chorizo and sharp, salty pecorino add huge depth of flavour

  • Gluten free
Nutrition:
NutrientUnit
kcal807
fat41.3g
saturates10.9g
carbs62.6g
sugars2.8g
fibre6.4g
protein43g
salt2.58g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 200g red lentil fusilli
  • olive oil
  • 2 sausages cooking chorizo, skinned (check they're gluten-free)
  • 1 clove garlic, sliced
  • 1 tbsp of chopped needles rosemary
  • grated pecorino, to serve

Method

  • STEP 1

    Cook the pasta in boiling salted water. Heat 3 tbsp olive oil in a pan and crumble in the sausage. Cook until golden, breaking it up as you go.

  • STEP 2

    Add the garlic and rosemary then cook for another 3-4 minutes.

  • STEP 3

    Drain the pasta then tip into the chorizo pan and toss adding a little pasta cooking water if needed. Serve with a sprinkle of pecorino, if you like.

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