This Chili Pasta with Crispy Chorizo Crumb is the perfect dinner when you want spicy and comfort in one bowl. The pasta is tossed with an easy chili, and garlic oil, then topped with a crispy chorizo crumb, made with ground chorizo fried in a skillet.
Simple, quick, and packed with flavor.
Pour 2 tablespoons of olive oil into a cold skillet/frying pan. Add the chorizo and use a spatula, or potato masher, to really break the ground chorizo up into small pieces.
Cook over medium-high heat until the chorizo is crispy. Continue breaking the meat up until you have small pieces of chorizo.
Once crispy, remove the chorizo with a slotted spoon and place it on some absorbent kitchen paper. Leave the oil in the pan.
For Spanish Chorizo/Semi Cured Chorizo (see note 1)
Remove any casing from the chorizo and then cut it into rough chunks.
Place the chorizo in a food processor and pulse chop it until it is in small pieces. Or use a knife to chop it very finely.
Pour the olive oil into a cold skillet, add the chorizo and cook over medium-high heat until it is crispy.
Remove the chorizo with a slotted spoon and place it on some absorbent kitchen paper. Leave the oil in the pan.
Bring a large pan of water to the boil, salt it generously (1 tbsp) and add the pasta. Cook as per the packet instructions. Reserve two cups of the pasta cooking water and then drain.
While the pasta is cooking, finely chop 2 chilies and then peel and finely chop 3 garlic cloves.
Add the extra virgin olive oil to the chorizo oil, add the chili and garlic. Place over very low heat and cook slowly for 3-4 minutes.
Once cooked and drained, add the pasta to the oil along with a ¼ cup of the cooking water.
Stir well until everything is well coated, adding more water if needed.
Stir through the 1 tablespoon of fresh oregano and serve immediately topped with the chorizo crumb.
Mexican or Spanish chorizo will work for this recipe. Follow the correct instructions for your type of chorizo. (See bulk of post for more information)
You want to pick a flatish pasta shape rather than a tubular shape. Farfalle (bowties) works well here as it has a few nooks and crannies for the oil to sink into. Remember before you drain your pasta to reserve 2 cups of the pasta cooking water.
I like red chili, but red or green works well. Pick a chili that has some heat to it like jalapeno or Fresno. If you like it very spicy, then you can pick a hotter chili pepper or add more to the oil.
If you can find it fresh oregano is the perfect herb to add to this dish, it works with the smokey chorizo and the chili garlic mix. If it is unavailable, then fresh basil or parsley works well too.