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Crispy Chorizo Pasta with Roasted Red Pepper & Mozzarella Sauce

Thu, 12 June 2025

Crispy Chorizo Pasta with Roasted Red Pepper & Mozzarella Sauce

Serves: 2–3 | Time: 30–35 minutes

Ingredients:

Pasta:

Crispy Chorizo:

For the Sauce (to be blended):

To Finish:


 Instructions:

1. Boil Pasta

Cook your pasta in salted water until al dente. Before draining, save 1/2 cup of pasta water. Drain and set aside.

2. Crisp the Chorizo

In a large skillet (no oil needed unless chorizo is very lean), cook the chorizo over medium heat until browned and crispy, about 5–7 minutes. Transfer to a paper towel-lined plate. Leave 1 tsp of the rendered fat in the pan for depth.

3. Prep the Veg for Sauce

If not using jarred/roasted garlic and shallot:

4. Make the Sauce

In a blender or food processor, combine:

Blend until silky smooth. If too thick, add a touch of reserved pasta water or a splash of cream. Taste and adjust seasoning.

5. Warm the Sauce & Combine

Pour the sauce into the skillet and gently heat until warmed through (don’t boil, or the burrata can split). Add the cooked pasta and toss to coat evenly. Loosen with a bit more pasta water if needed.

6. Serve

Plate the pasta, top with:

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