Chorizo and rosemary fusilli
Serves 2
Easy
Total time:
This chorizo and rosemary fusilli pasta dish is super quick, easy and gluten-free if you use the right pasta. Punchy chorizo and sharp, salty pecorino add huge depth of flavour
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- 200g red lentil fusilli
- olive oil
- 2 sausages cooking chorizoskinned (check they're gluten-free)
- 1 clove garlicsliced
- 1 tbsp of chopped needles rosemary
- grated pecorinoto serve
Nutrition: per serving
- kcal807
- fat41.3g
- saturates10.9g
- carbs62.6g
- sugars2.8g
- fibre6.4g
- protein43g
- salt2.58g
Method
step 1
Cook the pasta in boiling salted water. Heat 3 tbsp olive oil in a pan and crumble in the sausage. Cook until golden, breaking it up as you go.
step 2
Add the garlic and rosemary then cook for another 3-4 minutes.
step 3
Drain the pasta then tip into the chorizo pan and toss adding a little pasta cooking water if needed. Serve with a sprinkle of pecorino, if you like.
