Pasta with chorizo, semi-dried tomatoes and arugula
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Put lightning-fast and delicious 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 flavor from both chili and fennel seeds, which both work perfectly with 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.
