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Chorizo and Jalapeño Spaghetti

By OcadoLife
“Move over carbonara; my super-simple Chorizo and Jalapeño Spaghetti will fast become your midweek pasta fave!” says Masterchef finalist and cookbook author Dean Edwards. “The smoky oil from the chorizo adds delicious…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 150g mild Spanish chorizo ring, diced
  • 1 brown onion, finely chopped
  • 3 large garlic cloves, crushed or grated
  • 300g cherry tomatoes, halved
  • 30g green jalapeños, from a jar, chopped
  • 360g spaghetti
  • 50g crème fraîche
  • 2 tbsp chopped flat-leaf parsley
  • 20g grated pecorino romano

Method

4 steps

  1. Step 1

    Heat a dry frying pan over medium heat. Add the chorizo, then cook for 2-3 mins. Stir in the onion, garlic and a pinch of salt; cook for 5 mins more.

  2. Step 2

    Add the tomatoes and jalapeños, then cover and cook for 8-10 mins.

  3. Step 3

    Meanwhile, cook the spaghetti in a pan of boiling salted water as per the pack instructions until al dente. Drain, reserving a mug of pasta water.

  4. Step 4

    Uncover the chorizo pan and stir in the crème fraîche. Add the spaghetti with a good splash of pasta water (approx. 70ml), then toss well to coat. Top with the chopped parsley and serve with the pecorino for scattering over.