Category: pork

chorizo pasta bake

I was passing through Waitrose in need of a lemon Fanta after a great nine holes, when one of their recipe cards caught my eye. And this is me having a bash. There’s lots of disparate parts here. but I’m a sucker for a pasta bake, and one of my favourite meats chorizo has a look in too.

The results were nice, but could’ve been a lot better. The elements were tugging at each other, rather than coming together harmoniously. If I did it again, I’d get the chorizo sweating early in with the tomato sauce, to get a more developed flavour out of it. I’d also be adding a little stock to thin the sauce out, encouraging everything to blend and get a bit more moisture to the whole dish. Finally I’d be slicing the aubergine and pepper before griddling, getting more smoky flavours throughout. Can’t really see what good the basil leaves are doing that early on either. A good first draft though, see you next time. Below is the method on this effort.

Chorizo pasta bake:

1 aubergine, halved

1 red pepper, halved

200g rigatoni

1 tin tomatoes

Handful of basil leaves, torn

1 ball mozzarella, torn

200g chorizo, diced

Preheat the oven to 200C.

Cook the pasta according to the packet instructions.

Griddle the aubergine and pepper until charred on both sides.

Meanwhile, heat the tomatoes and add the basil leaves.

Dice the veg and pour the tomatoes, pasta, chorizo and veg into a baking dish.

Tear over the mozzarella and bake for 15 mins.

basil food garlic olives pancetta pasta tomato

roast squash rigatoni

An open confession: I arrived home to this hearty treat as a dish prepared by Mrs Roast Potato and eldest New Potato (is that metaphor too tortured?). Regardless, I present it here on their behalf. A real punchy mediterranean pasta blowout.

Roasted squash rigatoni:

1 butternut squash, skinned and diced

2 cloves of garlic, peeled

12 cherry tomatoes, halved

250g rigatoni

Handful of mixed olives

Handful of basil leaves

Preheat the oven to 200C.

Pop the squash, tomatoes and garlic in a baking dish in the oven for 30 mins.

Meanwhile cook the pasta according to packet instructions.

Combine the pasta with the vegetables, toss with olive oil and seasoning.

Stir through the olives and torn basil.

courgettes food pancetta peas thyme vermicelli

vermicelli with pancetta, pea and courgette

Post author By Gary @ BigSpud
Post date August 4, 2009
No Comments on vermicelli with pancetta, pea and courgette

I get home from work and realise I am cooking for one. This means invention time!

I know I have some vermicelli I want to use, so water goes on to boil while I rummage for goodies. I scavenge pancetta and a lonely courgette, so that’s as good a start as any. I chuck the vermicelli in salted water while I fry garlic and pancetta together in a hot pan. When that browns I throw in a diced courgette and toss well. Then I dash out to the window box to trim off some thyme leaves, which go in. I then add a splash of marsala for sweetness then add some chicken stock. The pasta’s done so that is drained and then swirled in the frying pan, and topped up with a little more stock and some frozen peas.

A lovely 8 min din.

Vermicelli with pancetta, pea and courgette:

200g vermicelli pasta

1 pack diced pancetta

1 clove garlic, sliced

1 courgette

1 teaspoon thyme leaves

2 tablespoons marsala

500ml chicken stock

2 teaspoons frozen peas

Boil vermicelli in salted water until tender and drain.

Fry garlic and pancetta until meat is coloured.

Add thyme leaves and courgette and continue to fry.

Add marsala and allow to bubble for a minute.

Add half the stock and allow to bubble for a bit.

Add the pasta to the pan with the rest of the stock, seasoning as necessary.

chorizo food peas peppers rice

paella

Yes, again. A very simple and rustic one this. I also went against my usual and used the ready-sliced chorizo, which I quickly fried either side to crisp and start to render down. Then in with butter and a red onion with some diced red pepper, and after softening the rice goes in for a minute to toast. Then some white wine for sweetness, then a little paprika and turmeric for colour and flavour. Then veg stock goes over and I leave it alone in my non-stick pan for 20 mins or so. The liquid is almost all gone, so I check for seasoning and add a handful or frozen peas and the chorizo and once the peas are warmed through, it’s done. Munchy, tasty stuff as the soft rice gives way to the mellow paprika.