Spaghetti with tomato sauce and chorizo pangrattato
11
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Why not try this spin on your next spaghetti dish by creating a delicious herbed chorizo breadcrumb to sprinkle on top?
Ingredients
White sourdough bread
85 g, (use 125g piece, crust removed)
Chorizo sausage
100 g, finely chopped
Fresh thyme
2 tsp, leaves
Olive oil
1 tbs
Red onion
1 medium, thinly sliced
Garlic
2 clove(s), thinly sliced
Cherry tomatoes
250 g, halved
Tomato passata
1½ cup(s), (390g)
Dry pasta
200 g, spaghetti
Kale
40 g
Rocket
60 g
Balsamic vinegar
1 tbs
Fresh basil
½ cup(s)
Instructions
1
Process bread in a food processor until finely chopped. Heat a deep non-stick frying pan over medium heat. Cook chorizo, stirring, for 3–4 minutes or until crisp. Add thyme and breadcrumbs and cook, stirring, for 5 minutes or until crumbs are golden and crisp. Transfer pangrattato to a plate.
2
Heat oil in same pan over medium-high heat. Cook garlic and two-thirds of the onion, stirring, for 5 minutes or until onion has softened. Add tomatoes, pasta sauce and ⅓ cup (80ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce thickens.
3
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Add pasta to sauce and toss to coat.
4
Combine kale, rocket, vinegar and remaining onion in a large bowl. Top pasta with pangrattato and basil leaves. Serve with salad.
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