MENU
CLOSESpicy Chorizo & Baby Plum Tomato Spaghetti inspired by Elf (2003)
Elf (2003), Buddy pours maple syrup over his spaghetti dinner. (43 mins, 21 seconds)
Buddy’s maple syrup spaghetti might be great if you’ve got a super sweet tooth. But for anyone wanting a quick, punchy pasta (minus the sugar high), this one’s for you. You’ll toss spaghetti with garlic, sizzling chorizo and parsley. Scatter with roasted baby plum tomatoes and finish with a squeeze of lemon.
Ingredients
For 2 people [double for 4]
- 1/2 tsp dried chilli flakes
- 30g grated Italian hard cheese
-
2 garlic cloves
-
5.5g vegetable stock mix
-
250g baby plum tomatoes
-
1 lemon
-
100g diced chorizo
-
160g quick cook spaghetti
-
10g parsley
You’ll also need
- Olive oil, salt
Cooking instructions 10 mins
For 2 people [double for 4]
Step 1
Before you begin… get all your ingredients and equipment ready. Skim through these steps, then wash your fruit and veg.
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min).
Step 2
Now, let’s get started! Boil a kettle and preheat the grill to high. Chop half the baby plum tomatoes in half. Add the halved baby plum tomatoes and remaining whole baby plum tomatoes to a baking tray with a drizzle of olive oil and a pinch of salt. Give everything a good mix up and put the tray under the grill until serving.
Step 3
Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat. Once hot, add the diced chorizo and chilli flakes (can’t handle the heat? Go easy!) and cook for 3 min or until beginning to crisp.
Step 4
Meanwhile, add the quick cook spaghetti to a pot of boiled water with a large pinch of salt, then bring to the boil over a high heat. Cook the spaghetti for 2-3 min or until cooked with a slight bite. Once done, drain the spaghetti, reserving a cup of the starchy pasta water.
Step 5
Peel and roughly slice (don’t chop) the garlic. Add the sliced garlic and 2 tbsp [4 tbsp] olive oil to the pan with the chorizo and cook for 30 secs.
Step 6
Remove the pan from the heat, then add approx. 100ml [200ml] of the starchy pasta water. Tip: Be careful when adding the water to the pan, it may splash!
Step 7
Return the pan to the heat, then sprinkle in the vegetable stock mix and tear the parsley into the pan and stir it all together. Add the drained spaghetti to the pan with the juice of 1/2 [1] lemon and give everything a good mix up – this is your spicy chorizo spaghetti. Tip: Add a splash more starchy pasta water if your sauce is looking a little dry.
Step 8
Cut the remaining lemon into wedges. Serve the spicy chorizo spaghetti topped with the grilled baby plum tomatoes. Sprinkle over the grated Italian hard cheese and garnish with a lemon wedge. Enjoy!
