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Chorizo pasta with pangrattato

Name: Chorizo pasta with pangrattato
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
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

Easy
September 2022

Easy
September 2022

Test kitchen approved

Serves 4
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

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

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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

Method

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.
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.
Stir the cannellini beans and pasta into the tomato sauce, then keep warm over a low heat.
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.