Chorizo Lemon Pasta

This absolute banger of a dish is incredibly simple and a real insult to any Italian grandmother apparently, I reckon if they tried it they’d like it but you can’t teach an old lady new pasta dishes. Get spicy chorizo if you’re feeling fruity. Perfect to make a fat portion of and then heat up the next day. Double trouble.

15 mins

Ingredients

Half a chorizo ring
Half a red onion
200g Dry rigatoni (or whatever pasta you like)
Double Cream 100ml
Juice of half a lemon
Salt and Pepper
Pecorino/Parmesan as much as you bloody want
Olive Oil

Ingredients

Half a chorizo ring
Half a red onion
200g Dry rigatoni (or whatever pasta you like)
Double Cream 100ml
Juice of half a lemon
Salt and Pepper
Pecorino/Parmesan as much as you bloody want
Olive Oil

Instructions

Get a pan of salty water boiling and chuck in your pasta. Cook for about 8 minutes. During this time, Chop your red onion into little tiny pieces and chop your chorizo up also, as small as you want. Chop it into batons, or into cubes, it really doesn’t matter. Chuck into a frying pan with a splash of olive oil. Fry until onions are cooked and the chorizo is looking a little crispy. Add a splash of pasta water in if things look a bit burny.
Chuck in your pasta and toss about (but make sure to keep some pasta water in a mug) , coating it with the onions and chorizo and that beautiful oil that comes off when you fry chorizo.
Whack in your cream and your lemon juice and keep tossing and stirring on a lower heat. Grate in a load of your Italian hard cheesiness and add loads of black pepper. If its too thick add a little pasta water and toss about to coat everything nicely.
Serve with cheese and a crack more black pepper. Enjoy profusely.