Chorizo & Basil Pasta

Instructions

1. Cook the Pasta

   3 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook the whole-grain pasta until al dente according to package instructions.
   • Reserve some pasta water before draining and set the pasta aside.

2. Prepare the Ingredients

   5 min hands-on

   • Thinly slice the onions and garlic.
   • Chop the fresh basil leaves, reserving a few whole leaves for garnish.
   • Halve the tomatoes.

3. Cook the Aromatics

   5 min hands-on

   • Heat olive oil in a large frying pan over medium-high heat.
   • Add sliced onions and cook for 2-3 minutes until they begin to soften.
   • Add garlic and cayenne, sauté for another 1-2 minutes until fragrant.

4. Cook the Chorizo

   4 min hands-on

   • Add chorizo to the pan, breaking it up or crumbling it.
   • Cook for 3-4 minutes until cooked through and oils are released.

5. Build the Sauce

   6 min hands-on

   • Add halved tomatoes to the pan and stir to coat in the chorizo mixture.
   • Cook for 4-5 minutes until tomatoes soften and release juices.
   • Stir in vinegar, black pepper, and salt.
   • Add reserved pasta water to achieve a silky texture and bring to a gentle boil.

6. Combine Pasta with Sauce

   3 min hands-on

   • Add drained pasta to the pan with the sauce.
   • Toss well to coat evenly, adding more pasta water if needed.

7. Incorporate Basil and Cheese

   2 min hands-on

   • Stir in half of the chopped basil and some grated parmesan.
   • Mix until cheese melts into the sauce.
   • Taste and adjust seasoning if needed.

8. Plate and Garnish

   2 min hands-on

   • Serve immediately, dividing the pasta among plates or bowls.
   • Garnish with remaining basil leaves and sprinkle remaining parmesan on top.
   • Cooking tips:
   • To enhance the herby flavor, consider tearing the basil leaves instead of chopping them, as this releases their oils more gently.
   • If you prefer a less spicy dish, reduce the amount of cayenne pepper or omit it entirely.
   • For a juicier sauce, lightly press down on the halved tomatoes with the back of a spoon as they cook to release more juice.
   • Always reserve some pasta water—it's a versatile ingredient for adjusting sauce consistency.
   • Use freshly grated parmesan for the best flavor and texture.