Romesco ziti lunghi with crispy chorizo
Ingredients
Metric
Imperial
Romesco sauce
- 2 400g jars roasted red peppers, drained
- 1 slice of sourdough bread, toasted
- 3 tomatoes, roughly chopped
- 3 garlic cloves
- 150g of almonds
- 1 handful of fresh parsley
- 1 tbsp of red wine vinegar
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 200ml of olive oil, plus more as needed to loosen the sauce
- salt and pepper
Smoked paprika salt
- 2 tbsp of smoked paprika
- 1 tsp chilli flakes
- 2 tbsp of flaky sea salt
To serve
- 350g of Garofalo Ziti Lunghi Pasta
- 250g of chorizo, sliced
- 2 tsp groundnut oil
- 1 dash of double cream
- 1 tsp capers
- 1 handful of Parmesan shavings
- salt and pepper
Method
Start by making the romesco sauce. Blend together all the ingredients apart from the olive oil. It should be still slightly chunky
- 2 400g jars roasted red peppers, drained
- 1 slice of sourdough bread, toasted
- 3 tomatoes, roughly chopped
- 3 garlic cloves
- 150g of almonds
- 1 handful of fresh parsley
- 1 tbsp of red wine vinegar
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
While the blender is running, drizzle in the olive oil in a continuous stream until the sauce is almost completely smooth. Season with salt and pepper then set aside until needed
- 200ml of olive oil, plus more as needed to loosen the sauce
- salt and pepper
Next, mix together all the ingredients for the smoked paprika salt
- 2 tbsp of smoked paprika
- 1 tsp chilli flakes
- 2 tbsp of flaky sea salt
Cook the pasta according to package instructions in a generous amount of salted water, or until al dente. Stir occasionally to prevent sticking. Before draining, reserve about 150 ml of the starchy pasta water – this will help loosen the sauce later
- 350g of Garofalo Ziti Lunghi Pasta
For the chorizo, heat the groundnut oil in a pan over medium heat, then add the chorizo. Cook, stirring occasionally, until the edges are crisp and golden brown, about 5-7 minutes. Remove from heat and set aside
- 250g of chorizo, sliced
- 2 tsp groundnut oil
Add the pasta, romesco, a splash of the reserved pasta water and the double cream, then stir until fully combined
- 1 dash of double cream
Serve topped with the crispy chorizo and capers. Finish with parmesan shavings, a sprinkle of the smoked paprika salt and some black pepper
- 1 tsp capers
- 1 handful of Parmesan shavings
- salt and pepper
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