Creamy Campanelle Pasta with Chorizo, Peas and Cheese
I’ve been looking for recipes to use up my homemade chorizo. I was going to start the morning with chorizo and scrambled eggs, then it hit me. Make a carbonara style pasta sauce, only substitute chorizo for the bacon. Brilliant.
Ingredients
8 oz Chorizo, diced
1 small onion, finely chopped
Extra Virgin Olive Oil
1/2 cup white wine
1 cup frozen peas
6 oz campanelle pasta
2 eggs
2 tblsp milk (optional)
salt and black pepper, to taste
grated parmigiano reggiano, to taste, approx 1/2 cup
Put a pot of water on to boil for the pasta. This dish moves quickly so have everything at the ready.
Start by placing the chorizo and onions in a pan in a little olive oil, and place over medium heat. While that is cooking beat your eggs, milk, salt, pepper and cheese in a separate bowl so it’s ready and waiting.
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Get your pasta in the boiling, salted water. Once the chorizo and onions have browned, deglaze the pan with the white wine.
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Once the wine has cooked down, keep it on low until the pasta is just one minute short of al dente. Then turn up the heat, and pull out the pasta and a cup of its cooking water. Add both to the pan with the chorizo and onions and add the frozen peas as well, cooking it over the high heat for just one minute to coat the pasta and warm the peas through.
Take the pan off the heat, immediately add the egg mixture, and stir together until the eggs have cooked to a creamy, luscious sauce, about 1 minute.
Serve on warm plates and top with extra grated cheese. Yum.
