Pasta with chorizo
Ingredients for 4 people
- 350 g orecchiette
- 225 g chorizo (hele worst)
- 200 g spinach
- 1 ui
- 2 cloves of garlic
- 2 red bell peppers
- 2 cans of tomatoes (pomodorini)
- 500 ml chicken stock
- 125 g mascarpone
- 50 g Parmesan cheese
- olive oil
- salt and pepper
- Peel the onion and garlic and chop both finely. Halve the red bell pepper, remove the seeds, and cut into pieces. Remove the skin from the chorizo and cut into pieces.
- Heat a splash of olive oil in a deep frying pan. Fry the onion, bell pepper, and garlic over low heat for 8-10 minutes until lightly browned. Season with salt and pepper.
- Add the orecchiette and chorizo to the pan, stir in the canned tomatoes, and pour the stock into the pan. Bring to a boil. Turn the heat down and place the lid on the pan. Cook for approximately 10 minutes; remove the lid for the last 5 minutes and turn up the heat slightly so the sauce can reduce further.
- Stir the spinach into the pasta in batches and wait until the leaves have wilted. Finally, stir the mascarpone into the pasta to create a creamy sauce. Season to taste with salt and pepper and top with grated Parmesan cheese.
persons
Peel the onion and garlic and chop both finely. Halve the red bell pepper, remove the seeds, and cut into pieces. Remove the skin from the chorizo and cut into pieces.
Heat a splash of olive oil in a deep frying pan. Fry the onion, bell pepper, and garlic over low heat for 8-10 minutes until lightly browned. Season with salt and pepper.
Add the orecchiette and chorizo to the pan, stir in the canned tomatoes, and pour the stock into the pan. Bring to a boil. Turn the heat down and place the lid on the pan. Cook for approximately 10 minutes; remove the lid for the last 5 minutes and turn up the heat slightly so the sauce can reduce further.
Stir the spinach into the pasta in batches and wait until the leaves have wilted. Finally, stir the mascarpone into the pasta to create a creamy sauce. Season to taste with salt and pepper and top with grated Parmesan cheese.
