Chorizo pasta with leek
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- / Main Course
- / Serves 2
- / Prep in 10 mins
- / Cook in 25 mins
Ingredients
- 250 g spaghetti
- 150 g chorizo, sliced
- 1 leek, thinly sliced
- 3 cloves garlic, chopped
- 1 red chili, with seeds, chopped
- 400 g tin tomatoes, chopped
- 1 tsp sugar
- 100 ml dry white wine
- 1/2 lime, juice of
- 200 g cooked king prawns
- 1 tbsp fresh coriander, chopped
- Sea salt
- Ground black pepper
- 1 knob butter
Method
- Bring a saucepan of salted water to the boil and cook the spaghetti according to instructions so that it’s at the al dente point ready for Step 5 below. Drain in a colander and add a knob of butter. Retain 100 ml of the pasta water in case needed at Step 6.
- Heat a dry frying pan and fry the chorizo for 2 minutes on each side, until it has only just turned brown. It needs to be cooked but not burnt! Set aside on kitchen paper to absorb any surplus fat. Keep warm.
- Add the garlic, chili and leek to the frying pan and cook, occasionally stirring gently, for around 5 minutes or until the leek has softened.
- Stir in the tomatoes, sugar and white wine and cook for a further 2 minutes, stirring occasionally.
- Stir in the coriander and lime juice. Add back the chorizo, then add the prawns and cook, stirring, for 60-90 seconds. Remember that the prawns are already cooked and only need heating. Taste and add a little pepper if wished.
- Add the spaghetti, stir gently but thoroughly to coat the pasta. If looking dry, add a little of the retained pasta water - but note that this is often unnecessary. Then serve immediately onto warmed pasta dishes/plates.