Chorizo Almond Pasta

Instructions

1. Prepare the Almonds

   3 min hands-on5 min waiting

   • Place almonds in a heatproof bowl and cover with boiling water.
   • Soak for 5 minutes, then drain and peel skins.
   • Set peeled almonds aside.

2. Prepare the Chorizo and Vegetables

   3 min hands-on

   • Remove casing from chorizo and crumble into small pieces.
   • Chop scallions into halves.
   • Drain and roughly chop pickled peppers.

3. Cook the Chorizo

   1 min hands-on4 min waiting

   • Heat a non-stick frying pan over medium heat.
   • Add chorizo and cook until fat renders and pieces crisp, about 3–4 minutes.

4. Toast Almonds and Sauté Vegetables

   2 min hands-on

   • Increase heat to medium-high.
   • Add almonds, scallions, and peppers to the pan.
   • Cook for 2–3 minutes until almonds are toasted and vegetables are charred.

5. Deglaze the Pan

   1 min waiting

   • Pour in vinegar and stir to scrape browned bits.
   • Let vinegar reduce slightly for about 1 minute.

6. Build the Sauce

   2 min hands-on

   • Lower heat to medium and stir in tomato sauce.
   • Add sour cream and mix to create a creamy sauce.
   • Season with salt and black pepper.
   • Reduce heat to low and let sauce simmer.

7. Cook the Pasta

   1 min hands-on9 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook pasta until al dente, about 8–10 minutes.
   • Reserve some pasta water before draining.

8. Loosen the Sauce

   1 min hands-on2 min waiting

   • Gradually add reserved pasta water to sauce, stirring to desired consistency.
   • Let simmer for another 1–2 minutes.

9. Combine Pasta and Sauce

   2 min hands-on

   • Add drained pasta to the pan with sauce.
   • Toss until pasta is evenly coated.

10. Add Fresh Parsley

    1 min hands-on

    • Finely chop parsley and stir half into pasta mixture.
    • Reserve remaining parsley for garnish.

11. Serve and Garnish

    1 min hands-on

    • Divide pasta into serving bowls.
    • Sprinkle remaining parsley on top.
    • Serve immediately.
    • Cooking tips:
    • Lightly toast almonds in a dry pan before peeling for extra flavor.
    • Reduce pickled peppers for less heat or choose milder varieties.
    • Add a drizzle of olive oil to the finished dish for a richer taste.
    • Check whole-grain pasta for doneness by tasting during cooking.
    • A sprinkle of grated Parmesan or Pecorino Romano cheese can enhance the dish.