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A one-pan pasta dish that uses an extravagant amount of smoky, spicy chorizo. This rich and incredibly delicious plate features the juicy flavor of the chorizo and the spicy kick of doubanjiang (chili bean paste) infused into every strand of pasta.
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Slice the garlic and chorizo. → Stir-fry the garlic and chorizo in olive oil in order, then remove them from the pan while leaving the oil behind. → Add water and seasonings to the pan, bring to a boil, and cook the pasta. → Once cooked, return the ingredients to the pan and toss well with a finishing drizzle of olive oil.
Slice the garlic and chorizo. → Stir-fry the garlic and chorizo in olive oil in order, then remove them from the pan while leaving the oil behind. → Add water and seasonings to the pan, bring to a boil, and cook the pasta. → Once cooked, return the ingredients to the pan and toss well with a finishing drizzle of olive oil.
A one-pan pasta dish that uses an extravagant amount of smoky, spicy chorizo. This rich and incredibly delicious plate features the juicy flavor of the chorizo and the spicy kick of doubanjiang (chili bean paste) infused into every strand of pasta.
Slice the garlic (24g).
Slice the chorizo diagonally.
Pour olive oil (2 tablespoons) into a pan, heat over high heat, and stir-fry the sliced garlic.
Once the garlic turns golden brown, remove it from the pan, leaving the oil behind.
Stir-fry the chorizo in the same oil, then remove the chorizo from the pan, leaving the flavorful oil behind.
💡 Slicing the chorizo diagonally increases the surface area, making it easier to render out the flavorful oils when stir-frying.
💡 By using the oil infused with the garlic and chorizo flavors to cook the pasta in a single pan, the seasoning permeates the pasta thoroughly.
💡 Finishing with a drizzle of olive oil and tossing well creates a beautiful sheen and an emulsified, rich depth of flavor.
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