Pasta Chorizo Aglio Olio

This dish is a bit spicy so you may opt to skip the chili. The chorizo, however, is a must. It gives the pasta sauce its orange color.

Serves 2  Prep Time 8 minutes  Cooking Time 12 minutes

180 grams cooked linguine
1/2 cup extra virgin olive oil
1 head of garlic, roasted, minced
1 pc Chorizo El Ray, finely sliced
3 tablespoons white wine
2 pieces chopped labuyo (chili)
2 teaspoons parsley, chopped finely
salt and pepper to taste

1  Sauté garlic in oil. Stir fry the chorizo. Deglaze with white wine.

2  Add chili. Stir in the pasta. Add fresh parsley.

3  Season with salt & pepper.

Photography by Miguel Nacianceno |  Styling by Sharlene Tan

• Mavs Mar 27 2010 @ 12:03am Report Abuse

     

  Wow! I'll try this. I sometimes include bacon on my aglio olio for a meatier flavor.