Spaghetti with tomato sauce and chorizo pangrattato
White sourdough bread
85 g, (use 125g piece, crust removed)
100 g, finely chopped
2 tsp, leaves
1 medium, thinly sliced
2 clove(s), thinly sliced
250 g, halved
1½ cup(s), (390g)
200 g, spaghetti
- 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.
- 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.
- 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.
- Combine kale, rocket, vinegar and remaining onion in a large bowl. Top pasta with pangrattato and basil leaves. Serve with salad.