A quick, hearty pasta dish with smoky chorizo, earthy chestnut mushrooms and sweet sundried tomatoes, finished with RoniB’s Kitchen Garlic Chilli Oil for a warm, savoury kick. Simple, comforting and full of Spanish, Italian and Filipino-inspired flavour.
Hot Chorizo & Mushroom Pasta
Hot Chorizo & Mushroom Pasta
Smoky chorizo and mushroom spaghetti with sundried tomatoes, garlic and a chilli oil kick.
- Author
- RoniB's Kitchen
- Prep Time
- 25 minutes
- Cook Time
- 45 minutes
- Servings
- 6
- Category
- Main
Ingredients
- olive oil
- 4 cloves garlic minced
- 450g chorizo cut in slices
- 50g sundried tomatoes cut in slices
- 300g chestnut mushroom thinly sliced
- spaghetti cooked as per packet instructions
- 2 tsps RoniB's Kitchen Garlic Chilli Oil
- salt and pepper to taste
- grated parmesan cheese
Directions
- Cook spaghetti based on packet instructions. Set aside.
- In a deep pan, heat olive oil and when hot add chorizo and cook until fragrant and oil has turned red. Remove from pan and set aside.
- Add the minced garlic and cook for about 3-5 minutes or until fragrant.
- Add the sundried tomatoes (add some of the oil from the jar). Toss and cook for about 2 minutes.
- Add the chorizo and mushroom. Cook for further 2 minutes.
- Add the garlic chilli oil. You may add more if desired.
- Season with salt and pepper to taste.
- Add the cooked spaghetti. Toss.
- Serve with grated parmesan cheese.