Spicy Chorizo and Leftover Pork Pasta
This pasta dish is a great way to use up leftover roast pork. You can also use leftover roast beef in this recipe, and the spiciness of the chorizo and paprika goes well with a nice glass of Rioja.
You Will Need: (Serves 2 Spicy Chorizo and Leftover Pork Pasta)
- Leftover pork, diced
- A handful of Chorizo, diced
- 1 Onion, diced
- 2 Cloves of Garlic, crushed
- 1 tsp Paprika
- 1 Carton of Passata
- 1 tbsp Creme Fraiche
- 70g Pasta per person (Penne works best)
- Optional: 1 glug of red wine (if open), 1 tsp Chilli Flakes
Begin by frying the chorizo in a non-stick saucepan (no oil needed).
Once the chorizo has bled the lovely red oil into the pan, fry your onions and continue to stir for around 4 mins, until the onions have softened and are just beginning to brown.
Fry the garlic and the paprika next, and then add the diced pork, and stir for a further couple of minutes.
To the pan, add your passata sauce and a tbsp of creme fraiche (and wine if using) and gently simmer for around 10 mins to enhance the flavour.
Bring a pan of salted water to the boil and cook your pasta for 10 mins until al dente.
Saving a mug of the starchy pasta water, drain the pasta.
Stir the pasta into the sauce and slowly add a few tbsp of water at a time. This loosens the sauce up a bit and creates a real Italian flavour.
Serve with chopped basil and cheese.