Someone in this apartment was a little hungover on Saturday. In true testament to the severity of said hangover, when the question of dinner arose, Dominos was the immediate suggestion. Wanting to seize upon this implied carb-consent, and thinking of someone’s favourite ingredients, I blurted out, “Chorizo Pasta!”.
To my surprise, it was approved, on the proviso that it would be ready within half an hour, to fit in with apparent Dominos delivery time.
Half an hour? Please.
Pasta with Chorizo, Peas and Parmesan
1 Chorizo Sausage
1 cup frozen peas
250g pasta (I only had spaghetti in the cupboard. Some Orichette would have been amazing)
Handful of mint, torn
LOTS of good quality parmesan cheese (All of the Italian women I know buy hunks of parmesan at the deli and ask to have it grated. I always have a tub of the good stuff in my freezer!)
Seven quick steps to dinner:
First off, put a saucepan of salted water on the stove to boil. When the water starts boiling, cook the pasta according to the packet cooking time.
Slice the chorizo and fry up (you won’t need any oil in the frypan) over high heat, for about 4 – 5 minutes. Once the chorizo starts to get crispy, turn the heat down and add in the peas and mint (save a few mint leaves for presentation), for a further 2-3 minutes.
By this time, your pasta should be about cooked. Remove saucepan from the stove, drain the pasta then place back in its saucepan.
Add to the saucepan the peas, chorizo, and crack two eggs over the mixture for a carbonara type finish (don’t panic that the eggs are raw, the heat from the pasta will cook them).
Sprinkle liberally with parmesan cheese and pepper, and enjoy
SO much better than Dominos, and I still had twenty minutes of my allotted cooking time to spare…