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Chorizo, tomato & pecorino orecchiette
Chorizo, tomato & pecorino orecchiette
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Be prepared with pasta for easy entertaining, like this flavorful chorizo orecchiette dish.
Ingredients:
  • 400g vine-ripened cherry tomatoes or baby heirloom tomatoes (see note)
  • 2 chorizos, casings removed, thinly sliced
  • 3 garlic cloves, sliced
  • 750ml thickened cream
  • 240g pea
  • 80g pecorino
  • 400g orecchiette pasta
  • Basil leaves, to serve
Instructions:
  • Heat your oven to 170°C.
  • Spread the tomatoes out on a baking tray and gently coat them with a luxurious drizzle of 1 tablespoon of oil. Season generously, then roast for 5-6 minutes until they are just beginning to soften. Keep aside for later use.
  • In a frypan over medium heat, heat the remaining oil. Cook the chorizo for 1-2 minutes on each side until golden. Add the garlic and cook for 2-3 minutes until golden and fragrant. Pour in the thickened cream, bring to a simmer, and cook for 3-4 minutes until slightly reduced. Stir in the peas and cheese, and season generously.
  • Cook the pasta in salted boiling water until al dente following the packet instructions. Drain the pasta and mix it with the sauce.
  • When it's time to plate up, distribute the pasta into serving bowls and sprinkle with fresh basil leaves, roasted tomatoes, and extra pecorino cheese.

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