Penne with Chorizo

Penne-with-Chorizo-and-Creme-Fraiche-(4659)

These days some of my friends are making it very easy for me to decide what recipes to write about. Yesterday a friend told me that she was making some cupcakes and thought of me, which was very very nice of her, me thinks. Today I had a little chat with another friend of mine about the joys of pasta, and how it can be classified as comfort food. As a typical Maltese I enjoy a nice plate of pasta once in a while, not only because it is one of the easiest things to prepare, but because there’s nothing better than pasta with a sauce made from simple ingredients. The Italians serve pasta as a primo, which is as it should be. But unfortunately in general we (as in non-Italians and not as in Maltese please) have made the portions bigger and bigger.

Cooking with chorizo is one of my favourite things to do. It wasn’t common in recipe books at all but lately it’s becoming more and more popular. It’s cured and smoked, and it can be eaten as is, but it gives a great depth of flavour when incorporated into your cooking. It is very strong and salty so go easy with it, but be brave and try it. For those who are new to it (just like me a couple of months ago) here’s something you should consider – a recipe which I tried recently from James Tanner Takes 5. (You know how much I like this book so I won’t bore you again!) It’s quick and uncomplicated. Simple enough, but you will want a second helping. James’ recipe calls for penne, and I can see why. I used tagliatelle instead and if he were here he would probably tell you to use whatever you like. However if you like to eat bite-sized chunks of meat and pasta at one go, then it’s penne all the way!

A little note about the ingredients before you start. If like me you don’t have sherry vinegar in your pantry, try using some white wine vinegar instead, and please don’t panic when you see that this recipe needs whipping cream. You don’t need it…really. James suggests using half-fat crème fraiche instead and it works fine. Tried and tested. Don’t let it heat up too much though because it tends to curdle. James cooks with shallots, most probably because they will give you a delicate flavour which is needed against the chorizo. I must confess that I didn’t have those so I used one common onion. I could have tried using spring onions instead. Also you can adjust the pasta quantity depending on how many people you’re having over for lunch. The quantities below are James’. Serves 4.

  • 350g dried penne
  • 250g chorizo, cut into diagonal thin slices
  • 1 tablespoon olive oil
  • 2 shallots
  • 2 tablespoons sherry vinegar
  • 125ml whipping cream or half-fat crème fraiche
  1. Cook the penne according to the packet instructions.
  2. In the meantime, slice the chorizo, and heat the olive oil in a pan. Tip in the shallots or onion and soften over medium heat for around 2 minutes. Add the chorizo and crank up the heat until it starts to release some of it’s oil.
  3. Add the sherry vinegar and leave to cook for around another minute or so over high heat and stir to deglaze your pan. Pour in the cream or crème fraiche, but don’t boil it if you’re using the latter. Just let it heat up and remove at once from the heat. Season with some fresh ground pepper.
  4. Drain the pasta and add the sauce on top into warm individual bowls.

Enjoy with a glass of chilled white vino and eat it in the garden!

Rob x

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