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CHILLI TOMATO CHORIZO SPAGHETTI WITH A CRISPY CAPER CRUMB
Servings
Ingredients
Servings
Ingredients
Instructions
  1. To make the crumb, heat the oil in a medium frying pa, add the capers and fry until they start to go crispy and then add in the breadcrumbs and stir to coat, frying until crisp, golden and dry - this will take a few more minutes. Drain onto a plate lined with kitchen roll.
  2. To make the sauce, heat two tablespoons of olive oil in a frying pan over a medium heat, add the onion, garlic, rosemary and chorizo, season and cook until the onion is softened and the chorizo’s fat has rendered out into the other ingredients. Around 10-15 minutes.
  3. Pour in the wine and cook until it has nearly all evaporated. Stir in the tomatoes and cook stirring often for around 15 minutes until the sauce has thickened and reduced. Add in the mascarpone and spinach and stir to combine and wilt.
  4. While that’s happening, cook the pasta until al dente, drain and reserve some pasta water. Transfer the pasta into the pan with the sauce, add a cup of pasta water and stir to emulsify so it all comes together and emulsifies. The pasta will absorb the flavours of the sauce as it finishes cooking. Serve topped with the crispy caper crumb.
Recipe Notes

TOP TIPS

Make the sauce and the crumb in advance and reheat the sauce and crisp the crumb when needed.  If you don't have chorizo use smokey streaked bacon.

Use different pastas for variation and make double the sauce and freeze as it freezes well.  Freeze without the mascarpone and greens and add while reheat.

Use other greens - cavolo nero, chard, blanched tender stem broccoli, they all work well.

A recipe by Rosie Birkett

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