Tomato, Chorizo and Bacon Pasta Recipe
This delicious and easy chorizo and bacon pasta recipe comes with a simple tomato sauce and can be prepared and cooked in under 30 minutes, making it a perfect midweek meal.
Servings 2 Servings
Calories 813kcal
Ingredients
- 100 g Smoked Bacon Lardons 3½oz
- 125 g Cooking Chorizo 4oz
- 1 Small-Medium Echalion or Banana Shallot 35g
- 3 Garlic Cloves
- 200 g Tin of Plum Tomatoes 7oz
- 1 tablespoon Sherry Vinegar
- ¼ teaspoon Salt (Plus extra for boiling the pasta)
- ¼ teaspoon Sugar
- ¼ teaspoon Dried Chilli Flakes
- 200 g Dried Pasta 7oz (I use rigatoni)
Instructions
- Remove the skins from the chorizo, then roughly chop or break it up.
- Heat a 25cm or 10" frying pan over a medium-low heat, add the bacon lardons and chorizo and cook for 5-7 minutes, to get the fat starting to render. Stir occasionally.
- Cut the shallot in half, peel it and dice it as finely as you can.
- Peel the garlic cloves and finely dice them.
- Turn the heat under the bacon and chorizo up to medium, add the shallots and garlic and cook for 1-2 minutes, stirring regularly.
- Roughly chop the tinned plum tomatoes and add them to the pan with the sherry vinegar, salt, sugar and dried chilli flakes, then simmer until the pasta is cooked.
- As soon as you have the sauce simmering, add the pasta to a pan (20cm or 8") of boiling well-salted water (I use 1½ teaspoons in a pan this size), and cook until al dente. Around 10 minutes.
- Drain the pasta, reserving around 75ml (⅓ cup) of the cooking water, then combine the pasta with the sauce, adding as much of the cooking water required to get a nice emulsion.
Video
Nutrition
Serving: 1 | Calories: 813kcal | Carbohydrates: 88g | Protein: 32g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 768mg | Potassium: 699mg | Fiber: 6g | Sugar: 9g | Vitamin A: 532IU | Vitamin C: 12mg | Calcium: 74mg | Iron: 4mg
