Wednesday, December 23, 2009

Pea and chorizo rotini

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Two nights ago when I made rösti again, it really didn't turn out. The outer part was crispy but the inside was uncooked, and after frying it for a long time I finally gave up and I ended up eating chocolate for dinner instead. The next day, to boost my ego, I made this tasty old standby that I haven't yet messed up.

Pea and chorizo rotini

serves two

1 chorizo sausage, casing removed
1/2 cup frozen peas
1 clove minced garlic
1 tsp favourite dried herb
pinch hot pepper flakes
1/2 cup ricotta cheese
1/2 cup pasta water
parmesan cheese (optional)
1.5 cups rotini

Boil salted water for the rotini and cook until al dente.

In a big frying pan, drop in little chunks of the sausage meat and break it up while cooking. When the sausage has almost cooked, add the garlic, hot pepper flakes and herbs and cook a few more minutes. Add in the frozen peas and warm through for a minute while stirring.

Drain the pasta but reserve some of the cooking water. Add the drained rotini to the sauce and mix well. Add the ricotta cheese and half a cup of the reserved pasta water and stir until the ricotta has combined with the water to make a cheesy sauce. Top with grated parmesan and serve.


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