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 chilli to taste, and consider enjoying the dish with a crisp green salad with a tangy vinaigrette to counterbalance the sauce.
Ingredients
For 4 people
400 g pasta, e.g., rigatoni
1 small onion
3 cloves of garlic
1 chilli pepper
300 g fresh chorizo
4 tbsp tomato purée
1 tsp fennel seeds
100 ml double cream
100 g semi-dried tomatoes
2 handfuls of arugula
1 handful of grated Parmesan
Salt and pepper
Instructions
Cook the pasta in lightly salted water until al dente. Drain, reserving a little of the cooking water.Peel and chop the onion and garlic. Chop the chilli pepper.
Squeeze the meat out of the chorizo casings and break it into small pieces. Fry in a dry pan until it releases fat and starts to colour. Pour off some of the fat, then add the onion, garlic, and chilli. Continue frying until the onions are translucent. Add the tomato purée and fennel seeds and fry for another minute. Stir in the cream, pasta, and semi-dried tomatoes, adjusting the consistency with some of the pasta cooking water.
Stir in the arugula just before serving, and season with salt and pepper.
Sprinkle with grated Parmesan when serving.
