It took me about three years to finally write this recipe down. To be honest, I used to be a rebel and cook without measuring spoons, so the outcome of this pasta (and basically everything else) was always different.
It’s so yummy and the fact that it’s ready before you get tired of cooking makes this an ideal back up plan for any day. There hasn’t been a time that I prepared this and NOT sneak a couple of forkfuls before I serve. (Don’t tell my husband!)The Chorizo
For those wondering about the kind of chorizo, I use cured Spanish ones which are dry and hard. I get mine from either Santi’s Delicatessen or S&R. In both stores, these are sold in vacuum-sealed packaging vaguely labeled “Chorizo,” which according to a member of Santi’s staff is Chorizo Pamplona. It’s sold at roughly P100-130 per chorizo, depending on the size. Santi’s is one of S&R’s suppliers, so I wouldn’t be surprised if they’re actually one and the same. (Will update with a photo the next time I buy.)
In the Philippines, there’s usually “Chinese chorizo” or Chorizo Macau, which is sweet and is used for pancit and fried rice.
For Spanish-inspired dishes, the most common chorizo ingredient used is Chorizo de Bilbao, which oddly wasn’t from Bilbao, Spain, as I learned. So I guess that doesn’t count as Spanish chorizo.
If you’re using the softer semi-cured kind, grill or fry it whole for several minutes before you cut it up, because its shape might not hold up. I have tried Chistorra, and also the spicier Picante in the past.
But because I’m lazy and I really keep this dish as back up, I stick with the 15-minute version, using dry cured chorizo. 🙂
- 200g long pasta (spaghetti, linguine, etc)
- 2 tbsp olive oil
- 1 medium white onion, chopped
- 1 Spanish chorizo (about 100g)
- 1/2 beef bouillon cube
- (optional) dried chili flakes
- Cook pasta in salted water according to directions. If you’re hoping not to waste the other half of the bouillon cube, you can add it to the pasta water instead of salt. Drain and set aside.
- Slice chorizo diagonally, slightly thicker than a coin.
- In a skillet, heat olive oil in medium/low heat. Add chorizo and cook for about 1-2 minutes or until slightly curling, colors have changed, and your oil is becoming more reddish as the paprika mixes.
- Add onion and half bouillon cube and mix well until onion is becoming translucent.
- Turn off the heat and toss cooked pasta*. Serve** lightly sprinkled with chili flakes, if using.
* If your chorizo is a bit fatty (especially if you’re using the soft kind), you may end up with too much oil. You can err on the side of caution and set aside half of the oil before tossing the pasta in, and gradually adding back as needed.
** This pasta actually tastes better if you let it stand for about 5-10 minutes prior to serving so that the oil and flavor is absorbed by the pasta. And, even better the following day, with the only exception that the pasta will slightly be dried up if you reheat it in the microwave.