Spaghetti with Chorizo and Rosemary Pangritata

Spaghetti with Chorizo and Rosemary Pangritata

I’ve been quite keen to make this pasta ever since discovering the recipe in the January 2012 edition of Olive magazine. Chorizo, garlic, tomatoes, fresh herbs, breadcrumbs – how can you go wrong?! As a matter of fact, you can’t go wrong with this dish, as it’s quite possibly the easiest and quickest homemade pasta I’ve ever tossed together (literally).

What is pangritata, you may ask? A mixture of breadcrumbs and fresh herbs lightly toasted in olive oil, pangritata (or ‘poor man’s Parmesan) is the ingenious invention of southern Italians eager to add flavor and texture to pasta without the added expense of fine cheeses and other ingredients. In this recipe, pangritata is made from the crumbs of a day-old ciabatta loaf and fresh rosemary, although other hardy, aromatic herbs – including thyme and sage – are also excellent substitutes. Toasted pangritata adds great color and crunch to this hot and flavorful dish, one that goes from fridge to table in less than 20 minutes!

Enjoy!

SPAGHETTI WITH CHORIZO + ROSEMARY PANGRITATA

Serves: 2

  • 150 grams dried spaghetti
  • Olive oil
  • 100 grams chorizo, diced
  • Pinch of red chili flakes
  • 1 fresh garlic clove, finely sliced
  • 150 grams fresh cherry tomatoes, halved or quartered
  • 1/2 loaf day-old ciabatta bread, crust removed + pulsed to rough breadcrumbs
  • 2 fresh rosemary sprigs, needles chopped
  • 1/4 cup crushed tomatoes (optional)
  1. Cook the spaghetti according to package instructions. While cooking, heat two tablespoons in a pan and add chorizo. Cook over medium-high heat until starting to crisp – approximately 3 to 5 minutes – then add chili flakes, garlic and tomatoes. Cook until the tomatoes just start to burst, approximately 2 to 3 minutes.
  2. In a small frying pan over medium heat, warm one tablespoon olive oil. Add breadcrumbs and toast, stirring often, until crisp and golden. Add rosemary and stir through.
  3. Drain the spaghetti and tip into the chorizo pan. Toss together with 1/4 cup crushed tomatoes, if desired, then sprinkle with rosemary pangritata to serve.

*Re-posted from my old blog, Cucina Fresca*

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