For a change, I decided to cook lunch (instead of dinner ^_^) for G today—Chorizo Pasta. I was initially thinking of cooking Adobo since I still have a few chicken parts and pork belly left in the freezer. But G said he wanted something light and not rice and we all know Adobo cannot be eaten without rice! So rummaging through our fridge and pantry, I didn’t have that much ingredients to do anything so it was an internal debate between (1) homemade pizza as we still have the frozen pizza base, cheese, and a few veggies that I can throw on top, (2) Chicken and Pork Afritada or (3) pasta! It was a NO to the first two because (1) we just had pizza last night and (2) Afritada is also best paired with rice. So pasta it is.
Examining our kitchen closely for stuff that I can throw into my pasta, it was another deliberation of having it in white sauce (we still have all purpose cream and milk available) or tomato sauce. I checked the freezer for what other stuff I can throw in and saw that two packets of Chorizo (Philippine sausage) and instantly had a Eureka! moment. After a couple of clicks on the internet, researching for some easy Chorizo Pasta recipes, I came up with this:
Easy (Sweet) Chorizo Pasta
Pasta of choice, chorizo, minced garlic, diced onion, cherry tomatoes (cut in half), green bell pepper, chili powder, dried parsley, salt and pepper to taste, olive oil.
I don’t really measure what I cook I just take into consideration the quantity of my ingredients and number of people eating. In this case, there’s only two of us, and my ingredients were enough for lunch with enough leftovers to be reheated for our next meal.
Notice that I won’t be using tomato nor white sauce for this recipe as the chorizo and its grease are enough to give flavour to the pasta.
This is the Filipino-style chorizo my mom brought with her when she came over for my wedding. It’s basically ground pork with bits of fat seasoned with herbs, spices and something sweet (honestly I don’t know what), wrapped in a dried pig’s intestine. Take it out of its covering when cooking.
How to cook:
1. Cook pasta as per directions on the package. Set aside.
2. Heat olive oil in pan. Saute garlic until golden brown. Add onion and cook until color becomes clear.
3. Add the chorizo and fry until brown.
4. Once chorizo is almost cooked (no longer pinkish), throw in your cherry tomatoes and capsicum. Stir occasionally and be careful not to overcook the campsicum.
5. Sprinkle chili powder, salt and pepper according to desired taste. Be careful when adding these ingredients especially salt as the chorizo already has enough flavour on its own to carry this pasta dish. Add parsley flakes.
6. You can serve this dish with the meat ‘sauce’ on top of the pasta but it’s best to mix the cooked pasta in the sauce. The pasta will be evenly coated with the sauce, and even the chorizo grease from the pan, making the dish more tasty.
You can sprinkle cheese on top of you Chorizo pasta if you like. Serve and enjoy. I had mine with homemade iced tea. 🙂