Romesco ziti lunghi with crispy chorizo
This smoky, chorizo-filled pasta is perfect comfort food. The Garofalo ziti lunghi is served with a creamy romesco sauce made with roasted red peppers and almonds, and finished with a smoky paprika salt.
Ingredients
2 400g jars roasted red peppers, drained
1 slice of sourdough bread, toasted
3 tomatoes, roughly chopped
3 garlic cloves
150g of almonds
1 handful of fresh parsley
1 tbsp of red wine vinegar
1 tsp smoked paprika
1 tsp cayenne pepper
200ml of olive oil, plus more as needed to loosen the sauce
Preparation
- 1
- Start by making the romesco sauce. Blend together all the ingredients apart from the olive oil. It should be still slightly chunky
- 2
- While the blender is running, drizzle in the olive oil in a continuous stream until the sauce is almost completely smooth. Season with salt and pepper then set aside until needed
- 3
- Next, mix together all the ingredients for the smoked paprika salt
- 4
- Cook the pasta according to package instructions in a generous amount of salted water, or until al dente. Stir occasionally to prevent sticking. Before draining, reserve about 150 ml of the starchy pasta water – this will help loosen the sauce later
- 5
- For the chorizo, heat the groundnut oil in a pan over medium heat, then add the chorizo. Cook, stirring occasionally, until the edges are crisp and golden brown, about 5-7 minutes. Remove from heat and set aside
- 6
- Add the pasta, romesco, a splash of the reserved pasta water and the double cream, then stir until fully combined
- 7
- Serve topped with the crispy chorizo and capers. Finish with parmesan shavings, a sprinkle of the smoked paprika salt and some black pepper
