Pasta with crispy chorizo: unmissable

Oh yeah, I told you, mamucha, chorizo is the new arugula.

Ingredients

For 4 people

• 400g of noodles
• 1 fresh chorizo (in Spain: chorizo criollo)
• 1 garlic clove
• 300g cherry tomatoes (I got two colors: yay!)
• Salt (only for the pasta water)

For the pesto:

• 1 bunch of basil
• 2 garlic cloves
• 1 handful of nuts
• 1 tbsp. grated Parmesan cheese belly
• Olive oil
• Salt and pepper

Pasta recipe with crispy chorizo, cherry tomatoes and pesto

I'll tell you something: pasta with chorizo is the best

1. Remove the skin from the chorizo .

2. In a hot, empty pan, place the chorizo. Break it up with a spoon while cooking until crumbled . The chorizo will defat and become crispy. Remove and set aside.

3. Remove excess fat from the pan but do not wash it.

4. Reheat the pan and add the garlic and the cherries (washed, of course!). Cook over high heat. Don't stir with a spoon, just swirl the pan around. It's worth showing off. The idea is for the tomatoes to turn golden brown and not fall apart.

5. The pesto: Place the basil and garlic in the blender and blend. Season with salt and pepper. Add the walnuts , cheese , and olive oil and blend again. Not too much, so the walnuts don't completely dissolve. Set aside. This is the quick way to make pesto. Click here if you want to know how to make pesto properly .

6. At some point in this whole story, cook the pasta as directed on the package, in plenty of salted water.

7. Drain the pasta and add it to the pan with the cherries. Add the pesto and the crispy chorizo. Mix well until the pesto is evenly distributed throughout the pasta.

8. Serve the pasta with chorizo, drizzle with a little olive oil and, if you like, with grated Parmesan cheese.

This is how my pasta with crispy chorizo turns out.

In the back, my friend Annina