Spaghettini with chorizo, asparagus and cherry tomatoes
A piece of chorizo is sliced, browned, and tossed with cooked pasta and vegetables sauteed in olive oil. A colorful and tasty one bowl meal that cooks in ten minutes.
Servings 4 people
Ingredients
- 120 grams spaghettini (about 4 oz)
- salt
- 150 grams Spanish sausage (about 5 oz) cut into ΒΌ-inch rings
- 2 tablespoons olive oil not extra virgin
- 2 shallots (or one medium onion) peeled, halved and thinly sliced
- 6 to 8 cloves garlic peeled and minced
- baby asparagus cut into two-inch lengths
- 2 bell peppers deseeded and diced
- 12 to 15 cherry tomatoes halved
- ground black pepper
- sweet basil thinly sliced
Instructions
- Boil water in a pot, drop in the spaghettini, add two tablespoons salt and cook.
- While the spaghettini cooks, heat a non-stick frying pan, spread the sausage slices and cook over medium heat until browned on both sides and fat has been rendered. Set aside.
- In another frying pan, heat the olive oil, and saute the shallots and garlic.
- Add the asparagus and bell peppers, sprinkle in salt and about a quarter teaspoon of black pepper, and cook, tossing often, for three to four minutes.
- Add the halved cherry tomatoes, sprinkle in a bit more salt and pepper, and cook just until the tomato halves are heated through.
- Drain the pasta and add to the vegetables.
- Add the sausage slices and scrape all the rendered fat from the pan directly onto the noodles.
- Toss everything together until the noodles are coated with oil.
- Taste, add more salt and pepper, if needed.
- Serve topped with thinly sliced sweet basil.