‘Penne with Saucí Romesco and Chorizo’
Yield: 1 serving
Time: 15 minutes
Romesco isn’t normally a pasta sauce, but it packs a wallop of flavor so it makes a simple pasta jump out of the bowl! The chorizo and scallion garnish are a nod to the Catalonian roots of Romesco sauce.
At the farmer’s markets, before some people see my ‘recipe board’, they often ask ‘so, what is this, pasta sauce?’ I usually reply by steering them to the many dishes pictured– meats, veggies, eggs, seafood and more. But the truth is, Romesco is a fantastic pasta sauce too (see also the pizza recipe post…)
This is so simple, it’s a great one-person meal. In my case, the rest of the family had eaten, and I wanted to make up something quickly, and knew I wanted to shoot a pasta meal! Cooking the pasta is the most involved part of this meal.
- about 1/4 lb of penne pasta (or the shape of your choice)
- shredded sharp Parmesan or Romano cheese
- about 1/4 lb (one large link) of chorizo sausage, sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp Saucí Romesco
- 2 tbsp sliced scallion
- Cook the pasta according to directions. Basically, boil a few cups of salted water, add the pasta and cook until just al dente or flexible but with a little bit of resistance when you bite, not mushy. Drain the pasta.
- Add the chorizo to a large pan and cook through.
- Add the olive oil to the chorizo pan, allow the to come to medium heat. Add 2 tbsp Saucí Romesco to the olive oil and chorizo, and then add the cooked pasta to the pan, tossing or stirring to coat.
- Remove the pasta, chorizo and all sauce to a bowl, top with sharp hard cheese, add another teaspoon or two of Romesco, and garnish with scallions.