Crispy fried pasta with spicy chorizo

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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

15 Mins

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.