This Chili Pasta with Chorizo Crumb is perfect for when you want fire and comfort in one bowl. The pasta is tossed with a chilli and garlic oil then topped with a crispy chorizo crumb.
Simple, quick and packed with flavor.
Although this is a simple chili pasta, it is elevated to something a little bit special by the chorizo crumb sprinkled on top. A crispy, crunchy and flavor packed topping.
You want to buy the raw kind of chorizo that comes in a sausage, rather than the cured slices. Buying the raw kinds means that as you heat it up all the flavorful oil seeps out of the chorizo. This oil is then used to cook the chili and garlic and eventually dress the pasta.
If you have a small food processor then we recommend cutting the chorizo up with that. It gives you a nice fine crumb, meaning more edges and more crispy bits. If not then use a knife to get it as small as you can.
Once the chorizo has released its red paprika spiked oil, you add some extra olive oil and then the garlic and chili. These need cooking over a very low heat. The idea is to infuse the oil with the flavors. If the heat is too high the garlic will burn and give you a very bitter taste.
If you can find it fresh oregano is the perfect herb to add to this dish, it works with the smokey chorizo and the chili garlic mix. If it is unavailable then fresh basil works well too.
Dessert: Rather than picking a side dish for this Chili Pasta with Chorizo Crumb opt for a refreshing and cooling dessert like a sweet apple sorbet or a zesty lemon meringue ice cream.
Wine: As with all spicy foods you want to avoid oaky wines or wines with a very high alcohol percentage. Pick a light red like a Zinfandel or Valpolicella Ripasso, both of these will combine well wit the spicy chorizo. Or pair this Chili Pasta with a sparkling wine, an off-dry, like an Asti one will work fabulously.
Chili Pasta with Chorizo Crumb
- 7 oz chorizo (200g)
- 2 tbsp olive oil
- 12 oz pasta (360g)
- 3 fresh red chilies
- 2 garlic cloves
- 2 tbsp extra virgin olive oil
- 1 tbsp chopped fresh oregano
Remove any casing from the chorizo and then cut it into rough chunks.
Place the chorizo in a food processor and pulse chop it until it is in small pieces.
Pour the olive oil into a cold skillet, add the chorizo and cook over a medium high heat until it is crispy.
Remove the chorizo with a slotted spoon and place it on some absorbent kitchen paper. Leave the oil in the pan.
Bring a large pan of water to the boil, salt it generously and add the pasta. Cook as per the instructions, until the pasta is al-dente.
While the pasta is cooking, finely chop the chilies and then peel and finely chop the garlic.
Add the extra virgin olive oil to the chorizo oil and then add the chili and garlic. Place over a very low heat and cook slowly.
Reserve a cup of the pasta cooking water and then drain.
Add the pasta to the oil along with a couple of tablespoons of the cooking water.
Stir well until everything is well coated, adding more water if needed.
Stir through the fresh oregano and serve immediately topped with the chorizo crumb.
If you like spicy pasta why not try our Creamy Chicken Chili Pasta.