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Serves 2
Cooking time ~10 minutes
Couldn't be easier. Garlic is to Parsley what Gin is to Tonic so make sure you use plenty of both. Pasta Water is essential too so don't forget to save a bit when you're cooking.
Ingredients:
100g Chorizo (half a ring)
200g Linguine (or whatever you have)
3x Garlic Cloves
30g Fresh Parsley
150g Cherry Tomatoes
Caster Sugar
Balsamic Vinegar
Chilli Flakes
Method:
Get the Linguine on to cook as per packet instructions while you prep the rest of the ingredients.
Chop the Chorizo into small dices (try to remove the 'skin' if you can - way nicer).
Quarter your Cherry Tomatoes. Finely chop your Garlic. Finely chop your Parsley (with the stalks).
Get the Chorizo onto fry in a hot, dry pan. Once it starts taking on some colour, add the Tomatoes in and about a third of the Parsley. Also add some Chilli Flakes, Salt and Pepper.
After a couple of minutes, add the Garlic and mix well. Add a splash more oil too - usually I wouldn't do this with Chorizo as it's already quite oily but this will form the base of the sauce and coat the pasta nicely.
Add the Balsamic and a pinch of Sugar, another third of the Parsley and turn the heat down a touch.
When the Pasta is cooked, transfer directly into the pan and mix with the sauce. Splash some Pasta Water in too. Add the rest of the Parsley and serve!
Could not be easier. Cover with Parmesan and even more Parsley if you fancy it.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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