Chorizo & Burrata Pasta

Serves: 2
Prep: 10 minutes
Cook: 25 minutes

Ingredients

• 250g casarecce pasta

• 150g cooking chorizo

• ½ large onion, finely diced

• 2 garlic cloves, finely chopped

• 2 tbsp tomato purée

• 1 x 400g tin chopped tomatoes

• 40ml double cream

• 2 x 100g burrata

• Salt

• Freshly ground black pepper

Method

1. Slice the chorizo into roughly 1-inch coins, then cut each coin into quarters.

2. Add the chorizo to a large frying pan over a medium-low heat. Cook for 5–6 minutes, stirring occasionally, until the fat has rendered and the edges are crisp.

3. Add the onion with a pinch of salt and black pepper. Cook in the rendered chorizo fat for 4–5 minutes, until softened.

4. Add the garlic and cook for a further minute.

5. Stir through the tomato purée and cook for 1–2 minutes to cook out the raw flavour.

6. Add the chopped tomatoes and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.

7. Meanwhile, cook the pasta in generously salted water for 2 minutes less than the minimum packet instructions.

8. Before draining, reserve a mugful of the pasta water.

9. Stir the double cream into the sauce and check the seasoning.

10. Transfer the drained pasta directly into the sauce. Cook over a medium-low heat for the remaining 2 minutes, adding reserved pasta water a splash at a time until the sauce is glossy and coats the pasta.

11. Divide between two bowls and top each with a whole burrata.

12. Finish with salt and plenty of freshly ground black pepper.

Extra: Add ½ tsp chilli flakes with the garlic for some heat.