So here is another post, really fast! This one is not to prepare every week, because this is really heavy on calories 😀 (well, you can if you want to :P) But it is soooooo good if you like a bit of spiceness… Try this one out for sure, it’s really simple and doesn’t require a lot of time at all!
- 300 gr of pasta (any kind you like)
- 300 gr of chorizo, cut into small 1 cm chunks (you can have more or less chorizo, the choice is yours)
- 2 heaped tablespoons of red pesto (± half of a 180-200 gr jar)
- 250 ml of cream
- Salt and pepper
- Bring a large pot with salted water to the boil (go heavy on the salt, pasta needs a lot of salt!) and cook your pasta following the packet instructions and drain when ready
- In a pan, fry the chorizo
- If the chorizo is ready and has released all it’s yummie oils, add the cream and pesto.
- Let this sauce simmer for a while to thicken and take it off the heat whenever it has the right consistency (wether you want a runny or a thick sauce, your choice)
- Mix the pasta and sauce together and enjoy
Here’s a little pasta dish I made up for the person I love most in this entire world! She really likes chorizo and chicken so one day I was sitting at home not knowing what to cook for dinner and I decided to make a recipe especially for her. This is the result… I hope you enjoy it as much as we do!
Ingredients for 2 persons:
- 1/2 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick of celery, finely chopped
Equal amounts of chopped onion, celery and carrot
- 2 small/1 big clove of garlic, finely chopped
- Few sprigs of thyme
- 2 bay leaves
- optional: 3-5 sage leaves, finely chopped
- 4 normal sized tomatoes, cut into 1,5-2 cm cubes
- 35 gr of tomato paste
- 1 small handfull of freshly grated parmesan
- 1/2 of chorizo sausage, cut into tiny strips (I prefer the spicy one)
- 1 big or 2 small chicken legs
- 250 – 300 gr of pasta. I think fusilli or gemelli work best, but choose whichever you like
- Salt & pepper
- Olive oil
- Separate the drumstick and the thigh and put them in an oven tray. Season with salt and pepper and cook in a preheated oven of 200 degrees Celsius for about 30 minutes until the chicken is cooked and falls of the bone. (you could also boil it in a broth or something if you like)
- Put on a pot with water and plenty of salt and bring it to the boil for your pasta and cook it al dente
- When your chicken is cooked: Pull the chicken apart with your hands or two forks so the meat is pulled into small pieces.
- In a pot, heat up some olive oil and fry the onion, carrots and celery. Make sure it doesn’t color!
- After 10-15 minutes, if they are nice and soft, add the garlic, thyme, bay and sage.
- After another 5 minutes of frying, add the tomato paste and the chorizo. Turn up the heat a little so you fry the puree a little and the chorizo releases its yummie oils! The room will smell awesome by now!
- If the chorizo is fried enough then add the chopped tomatoes and cover with a lid
- Let this simmer away, stirring occasionally, until the tomatoes are ‘dissolved’ and turned into a nice thick sauce. If it seems to runny, let it simmer with the lid off for a while and let some of the steam evaporate quicker.
- When it’s almost ready, add the chicken meat and let is simmer for another 5 minutes.
- Take the sauce of the heat, then add the parmesan and stir it in good. Season the sauce with salt and pepper to taste
- Whenever the pasta is ready, drain it
Jamie Oliver is most definitely my idol when it comes to chefs and cooking! So this will definitely NOT be the last recipe I post coming from him… I’ve made tons of recipes of his and you’ll see lots of them posted here in the future because his recipes are so good and healthy! Usually he also adjusts the recipes a bit according to his likings, like adding the courgettes to a carbonara in this particular recipe.
I chose to post this particular recipe today because I’ve had it in a book called ‘Jamie At Home’ for a long while now but never tried it.
This is a cheap recipe ideal for people on a budget, like students etc.
So here is the recipe for Jamie’s Courgette carbonara:
- Salt & pepper
- 2-3 normal sized courgettes, cut roughly the same size as the penne
- 500 gr penne
- 4 large free-range egg yolks
- around 70-80 ml of cream
- small handful of freshly grated parmesan
- olive oil
- 200-300 grams of pancetta or smoked bacon, cut into lardons (or as much as you want to add)
- a bunch of fresh thyme, leaves picked and chopped
- Optional: I also added a small white onion and a glove of garlic, both finely chopped to add a little more veggies
- Put a large pot with salted water to the boil (make sure to use enough salt when boiling pasta) and add your pasta. Cook it according to the packet instructions
- While the water is coming to the boil, start cutting your veggies and lardons
- Add the yolks, the parmesan and the cream to a bowl and mix together
- Fry the lardons in a large pot, which can fit the entire dish, until dark brown and crispy
- Add the onions and garlic and allow them to soften a bit
- Add the courgette and a good big pinch of pepper to give the pasta a kick
- Sprinkle over the thym leaves en give everything a stir until they are lightly golden and have softened a bit
Get the next steps exactly right or your carbonara could be ruined completely!
- When the pasta is cooked, drain it and keep some of the cooking water
- Toss the pasta in the pot with the courgettes etc
- Take the pot from the heat and wait until it has stopped frying (you can hear the pot making less and less noise)
- Add the carbonara mixture and a ladleful of the cooking water to the pot and mix this together quickly until it forms a silky and shiny sauce (add more cooking water if needed)
- Have one last quick taste and adjust the seasoning if needed
- Serve quickly