Name: Fusilli with capers and chorizo
Prep time: 15 min
Cook time: 20 min
Yield: 4 people
Cuisine: Italy
Ingredients: 300 g offusilli (or "three-color spirals" for a pop of color!); 400 g ofpeeled tomatoes (canned, or else 2 fresh tomatoes and tomato puree for the sauce); 160 g ofchorizo (Personally, I prefer the strong one, but it's up to you); 1 onion; 1 pod ofgarlic; 2 tbsp ofcapers; 2 tbsp ofblack olives (Greek-style); 2 tbsp ofolive oil; salt and pepper; 2 pinch ofHerbes de Provence; 200 g ofParmesan (whole to avoid packaging and keep it fresh longer); cast-iron casserole; wooden spatula; chef's knife

main courses kitchen cabinets pasta and rice student kitchen

Updated on 10 March 2024 by

toquetoque

7 reviews 5 : Delicious

Cuisine

Italy

Diet

Gluten-free

Level

Easy

Calories

709 kcal

Preparation

15 minutes

Cooking

20 minutes

If you're looking for an easy-to-make and unique pasta recipe, I recommend this fusilli served with a delicious tomato sauce featuring chorizo and capers. It's a Mediterranean-inspired recipe, bursting with the colors and flavors of the South.

To make this recipe, you won’t need any fresh ingredients, except for the chorizo and Parmesan, which keep for a long time. So it’s a dish you can cook any time of year. Plus, you can easily gather the ingredients you need to make it and use any leftovers whenever it suits you.

Fusilli are those pretty twisted pasta shapes that are easy to pick up with a fork. Here, I chose to make this recipe with the "tricolor spirals" I found at my favorite Biocoop.

You can make this dish gluten-free by using, for example, einkorn wheat pasta.

Enjoy!

For

people

Add to shopping list

300 g of fusilli or "three-color spirals" for a pop of color!
400 g of peeled tomatoes canned, or else 2 fresh tomatoes and tomato puree for the sauce
160 g of chorizo Personally, I prefer the strong one, but it's up to you
1 onion
1 pod of garlic
2 tbsp of capers
2 tbsp of black olives Greek-style
2 tbsp of olive oil
salt and pepper
2 pinch of Herbes de Provence
200 g of Parmesan whole to avoid packaging and keep it fresh longer

1
Start by peeling the chorizo and cutting it into small cubes.
2
Sauté the chorizo over medium-low heat in a Dutch oven for about 7 minutes. There’s no need to add oil; it will release its own cooking fat. Remove it from the heat before it dries out and becomes too hard.
3
Peel, remove the root end, and slice the onion into strips. Do the same with the garlic and chop it finely.
4
Using a strainer, separate the chorizo from its cooking fat, which is very rich and saturated (meaning it solidifies at room temperature). By the way, don’t do what I did—don’t pour the fat down the drain, as it could clog it over time.
Cut the peeled tomatoes into pieces—and whatever you do, don’t throw away the tomato puree!
5
Return the pot to low heat, and add the olive oil, sliced onions, and garlic. Sauté for a minute or two, then add the tomatoes and their juice, the capers, and the olives.
Season with salt and pepper, and sprinkle with herbes de Provence.
6
Give it a stir, cover the pot, and let the sauce simmer for about 15 minutes .
7
Meanwhile, cook the pasta in boiling salted water (following the cooking time indicated by the manufacturer).
Grate the Parmesan and set it aside in a bowl.
8
Once the pasta is cooked, serve it piping hot in a deep plate, add the chorizo sauce, and sprinkle with grated Parmesan.
It’s ready—enjoy!