Casarecce tossed through a rich tomato sauce built with crisp cooking chorizo, garlic and the fat rendered from the sausage itself. A little cream rounds everything out before a whole burrata goes onto each bowl, ready to break open and stir through the hot pasta.
Serves: 2
Prep: 10 minutes
Cook: 25 minutes
Ingredients
250g casarecce pasta
150g cooking chorizo
½ large onion
2 garlic cloves
2 tbsp tomato purée
1 x 400g tin chopped tomatoes
40ml double cream
2 x 100g burrata
Method
1. Crisp the chorizo
Slice the chorizo into roughly 1-inch coins, then cut each piece into quarters.
Add to a large frying pan over medium-low heat and cook for 5–6 minutes, stirring occasionally, until the fat has rendered and the edges are crisp.
2. Build the sauce
Peel and finely dice the onion, then add it to the pan with a small pinch of salt and black pepper.
Cook in the chorizo fat for 4–5 minutes, until softened.
Peel and finely grate or chop the garlic, then add it to the pan and cook for another minute.
If you want a bit of heat, add ½ tsp chilli flakes here too.
Stir through the tomato purée and cook for 1–2 minutes.
Add the chopped tomatoes and bring everything to a gentle simmer.
Cook for 10 minutes, stirring occasionally.
3. Cook the pasta
While the sauce simmers, bring a large pan of well-salted water to the boil.
Add the pasta and cook for 2 minutes less than the minimum packet instructions.
Before draining, scoop out a mugful of pasta water.
4. Finish the sauce
Stir the double cream into the tomato and chorizo sauce and check the seasoning.
Add the drained pasta straight to the pan.
Cook over medium-low heat for the final 2 minutes, adding a splash of pasta water at a time until the sauce turns glossy and clings properly to the pasta.
5. Serve
Divide between two bowls and top each one with a whole burrata.
Finish with plenty of freshly ground black pepper and a little salt if needed.