Chorizo and rosemary fusilli

Chorizo and rosemary fusilli

  • serves 2
  • Easy

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


*This recipe is gluten-free according to industry standards



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


  • 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.

Nutritional Information

  • Kcals 807
  • Fat 41.3g
  • Saturates 10.9g
  • Carbs 62.6g
  • Sugars 2.8g
  • Fibre 6.4g
  • Protein 43g
  • Salt 2.58g