Crispy fried pasta with spicy chorizo
Tomato sauced or not, this is one of the easiest and most delicious ways to serve pre-cooked pasta. All you need is a hot pan and some additional inspiration from your fridge, and you have an afternoon snack, side, or meal on your table in minutes. Since this recipe is more of a technique, I have only used the amount of ingredients for two people. Scale up or down for the amount of pasta hanging around.
Keeps: For the day of is best but can be reheated the next day
Substitute: Chorizo with cooked ham, crispy bacon, or other cooked protein
SERVES
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1/2–1 cup chopped cured spicy chorizo (see substitutions)
- 1 clove garlic, finely chopped
- 1 cup chopped raw or cooked vegetables
- 2 cups (or more) leftover pasta, with or without sauce
Optional Add-Ins
- 1/2 cup marinara sauce
- 2 tablespoons pesto
- Parmesan, grated, or nutritional yeast
Directions
- Preheat a large cast-iron or sauté pan over medium-high heat. Add one tablespoon of the oil and the chorizo. Let the chorizo render and brown slightly, about five minutes.
- Stir in the garlic and cook until softened. Add the vegetables and sauté until cooked to your liking.
- Stir in the pasta, increasing the heat to high if necessary, and cook until golden-brown and crispy. Add any optional add-ins to your liking.
Excerpted from Cook More, Waste Less by Christine Tizzard Copyright © 2021 Christine Tizzard. Photography © Reena Newman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
