Chorizo and Broccoli Stalk Pasta

Mains

Servings: Serves 4 Source:

Ingredients

500g dried orecchiette (or penne

or fusilli) pasta

1 tbsp olive oil

4 cooking chorizo sausages, about

65g each, finely chopped

3 garlic cloves, finely chopped

400g broccoli stalks (about 4),

quartered lengthways and

finely sliced

3 anchovy fillets in oil, drained

and chopped

1 long red chilli, finely chopped

A handful of basil leaves, finely

chopped

40g Parmesan, finely grated

Sea salt and freshly ground black

pepper

1 lemon, for zesting, to finish

Directions

  1. Bring a large pan of salted water to the boil. Add the pasta, stir well and cook until al dente, about 10–12 minutes.
  2. Meanwhile, heat the olive oil in a large non-stick sauté pan over a high heat. When hot, add the chopped chorizo and cook for 4 minutes or until it releases its oil and starts to turn crispy. Add the garlic and cook for 1 minute.
  3. Add the sliced broccoli stalks to the pan along with the anchovies and chilli. Cook for a further 3–4 minutes or until the broccoli stalks are just al dente.
  4. Drain the pasta as soon as it is cooked, saving some of the water. Add the pasta to the chorizo and broccoli pan with a ladleful of the pasta water and stir to make a sauce. Sprinkle in half the chopped basil and half the Parmesan and season with salt and pepper to taste.
  5. Toss well and divide between warmed serving bowls. Zest lemon over each bowl and sprinkle with the remaining Parmesan and basil to serve.