Crispy Chorizo Pasta with Roasted Red Pepper & Mozzarella Sauce

Thu, 12 June 2025

Serves: 2–3 | Time: 30–35 minutes

Ingredients:

Pasta:

250g (9 oz) pasta (rigatoni, fusilli, or paccheri work beautifully)
Salt for boiling water

Crispy Chorizo:

150g cured Spanish chorizo, diced small or crumbled

For the Sauce (to be blended):

2 roasted red peppers (jarred or homemade)
1 medium ripe tomato (or 100g canned tomatoes)
1 garlic clove
1 small shallot
1 ball of mozzarella (about 100–125g), torn, reserve a little for topping if desired
1 tbsp olive oil
1/2 tsp smoked paprika
Salt & pepper to taste
Optional: 1–2 tbsp pasta water or splash of cream to loosen if needed

To Finish:

Reserved crispy chorizo
Fresh basil or parsley, finely chopped
Chili flakes (optional)
Parmesan (optional, for extra umami)

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:

In the same pan, quickly sauté the garlic and shallot in a little olive oil until soft and lightly golden. This removes raw sharpness.

4. Make the Sauce

In a blender or food processor, combine:

Roasted red peppers
Tomato
Sautéed or roasted garlic and shallot
Most of the burrata (reserve some for garnish)
Olive oil
Smoked paprika
Salt and pepper

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.