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Spaghetti with chorizo crumb

Spaghetti with chorizo crumb

7
Points®
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Easy

Ingredients

Brown onion

1 large, finely chopped

Garlic

1 clove(s), crushed

Tomato paste

1 tbs

Canned diced tomatoes

1 400g can, (1 x 400g can)

Fresh thyme

1 tsp, leaves

Balsamic vinegar

1 tbs

Wholemeal pasta, dry

250 g, spaghetti variety

Oil spray

1 x 3 second spray(s)

Chorizo sausage

40 g, sliced

Garlic

1 clove(s), crushed

Ciabatta bread

50 g, torn into chunks

Fresh lemon rind

1 tsp, finely grated

Fresh thyme

2 tsp, leaves, plus extra to serve

Instructions

  1. Lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook onion, stirring occasionally, for about 5 minutes or until soft. Add garlic and cook, stirring, for a further 1 minute. Stir in tomato paste, tomatoes, thyme, vinegar, and 1½ cups (375ml) water. Bring to the boil. Reduce heat and simmer, partially covered, for about 1 hour, stirring occasionally, or until sauce is thick. Season with salt.
  2. Meanwhile, preheat oven to 180°C. To make chorizo crumb, heat a medium frying pan over medium heat. Cook chorizo for 3-4 minutes, until lightly browned and just crisp. Add garlic and cook, stirring, for a further 1 minute, until fragrant. Remove from heat, cool slightly, then transfer to a food processor. Add ciabatta, lemon rind and thyme and process to form coarse crumbs. Spread crumb mixture over a baking tray. Bake for 6-8 minutes or until crisp and golden.
  3. Cook spaghetti in a large saucepan of boiling salted water, following packet instructions, until tender. Drain, reserving ½ cup (125ml) of the cooking water. Add spaghetti to sauce. Cook, stirring, until spaghetti is coated with sauce. Stir in reserved pasta water to loosen the sauce consistency, if necessary.
  4. To serve, divide spaghetti between bowls, scatter over the chorizo crumb and extra thyme leaves.