Cheesy chorizo fusilli
By: Mitch Lane
Course: Main
Mitch demonstrated this delicious recipe at BBC Good Food Show Summer 2023.
Welcome to flavour town! This recipe is always a winner in my house and the meal ends with empty plates and full stomachs. There’s something about the chorizo and pasta combination that really hits the spot.
Serves: 4
Difficulty: Easy
Ingredients
300g fusilli
38 thin slices chorizo, chopped
1 red onion, finely sliced
1 red chilli, finely sliced (deseeded for a milder flavour)
5 garlic cloves, finely chopped
400g tin chopped tomatoes x 125g balls mozzarella, broken into chunks
20g fresh parsley, finely chopped, plus extra to serve
Method
- Bring a large saucepan of salted water to the boil. Add the pasta and cook until tender, then drain.
- Put another pan over a medium heat and add the chorizo, onion and chilli. Cook for 3–4 mins, then add the garlic and cook for a further 2 mins.
- Add the tomatoes, break them up with the back of a spoon and let the sauce bubble away for another minute.
- Spoon the pasta into the tomato and chorizo sauce and mix well, then add the mozzarella chunks. Give everything a good stir – you’ll see the mozzarella begin to melt and create some amazing cheese pulls.
- Stir through the parsley and serve with extra parsley on top.
