Chorizo pasta with pangrattato

Chorizo pasta with pangrattato

This easy chorizo pasta recipe uses a mix of chorizo and beans to create a filling, budget-friendly dinner. It’s topped with pangrattato – a crispy Italian breadcrumb. Save the rest of your chorizo for another dish .

Chorizo pasta with pangrattato

Use up that chorizo to make chicken and chorizo wraps.

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

This easy chorizo pasta recipe uses a mix of chorizo and beans to create a filling, budget-friendly dinner. It’s topped with pangrattato – a crispy Italian breadcrumb. Save the rest of your chorizo for another dish .

Use up that chorizo to make chicken and chorizo wraps.

Nutrition: per serving

Calories
602kcals
Fat
21.3g (7.2g saturated)
Protein
22.7g
Carbohydrates
75.5g (5.5g sugars)
Fibre
9g
Salt
1.3g

Ingredients

  • 2 tbsp olive oil
  • 120g chorizo, cut into 1cm rounds
  • 350g tomatoes, chopped, or 400g tin chopped tomatoes
  • 200ml vegetable stock
  • 2 garlic cloves, finely chopped
  • 250g mafalda pasta or any other small pasta shape
  • 400g tin cannellini beans, drained

For the pangrattato

  • 20g unsalted butter
  • 90g fresh breadcrumbs
  • Finely grated zest 1 lemon
  • 15g parsley, finely chopped
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Put the oil and chorizo in a frying pan over a low-medium heat. Cook for 3-5 minutes until the chorizo is beginning to crisp. Add the tomatoes, stock and garlic, turn up the heat and simmer for 6 minutes until the sauce has thickened a bit.
  2. Meanwhile, cook the pasta in boiling salted water according to the packet instructions (or 2-3 minutes less for al dente), then drain and set aside.
  3. Stir the cannellini beans and pasta into the tomato sauce, then keep warm over a low heat.
  4. For the pangrattato, heat the butter in a small pan, then add the breadcrumbs and cook for 3 minutes until golden. Stir in the lemon zest and parsley. Spoon the pasta into bowls, then top with the pangrattato to serve.

Nutrition

Nutrition: per serving
Calories
602kcals
Fat
21.3g (7.2g saturated)
Protein
22.7g
Carbohydrates
75.5g (5.5g sugars)
Fibre
9g
Salt
1.3g

delicious. tips

  1. Easy swaps: Fry the breadcrumbs in olive oil to make this dish dairy-free.

Buy ingredients online

Recipe By:

Angela Boggiano

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Budget pasta

Spicy sausage pasta

A delicious yet simple pasta dish: spicy sausage gives this...

Save recipe icon Save recipe icon Save recipe

Friday night dinners

Pasta with sausages, fennel seed and mozzarella ragù

This cumberland sausage and mozzarella ragù from Debbie Major takes...

Save recipe icon Save recipe icon Save recipe

Pasta bakes

Spicy tomato and chorizo pasta bake

We’ve given your weeknight pasta bake a Spanish makeover by...

Save recipe icon Save recipe icon Save recipe

Gnocchi

Quick baked gnocchi with chorizo

This deliciously cheesy gnocchi recipe, made with chorizo, spinach and...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.