Pasta with chorizo, semi-dried tomatoes and arugula
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Put quick and flavourful food on the table with this recipe for pasta with chorizo, semi-dried tomatoes, and arugula in a creamy tomato sauce. The dish also gets a flavour boost from chilli and fennel seeds, which perfectly complement the chorizo.
Adjust the amount of chili to taste, and enjoy the dish with a good green salad with a tangy vinaigrette to provide contrast to the sauce.
Servings
: 4
people
Ingredients
400
g
pasta, e.g. rigatoni
1
small onion
3
cloves
garlic
1
chili pepper
300
g
fresh chorizo
4
tbsp
tomato paste
1
tsp
fennel seeds
1
dl
whipping cream
100
g
semi-dried tomatoes
2
handfuls
arugula
1
handful
grated parmesan
Salt and pepper
Avoid screen shutting off
Instructions
Step 1/8
Cook the pasta in lightly salted water until it is al dente. Drain the water, but save a little of it.
Step 2/8
Peel and chop the onion and garlic. Chop the chili pepper.
Step 3/8
Squeeze the meat out of the chorizo and cut it into smaller pieces. Fry it in a dry pan until it releases fat and takes on color.
Step 4/8
Pour off some of the fat and add the onion, garlic and chili. Continue cooking until the onions are translucent.
Step 5/8
Add tomato paste and fennel seeds, and cook for another 1 minute.
Step 6/8
Fold in the cream, pasta and semi-dried tomatoes, and adjust the consistency with a little of the pasta cooking water.
Step 7/8
Fold in the arugula just before serving and season to taste with salt and pepper.
Step 8/8
Sprinkle with grated parmesan when serving.
