Imprimer la recette

Ingredients

10.6 oz of fusilli or "three-color spirals" for a pop of color!
14.1 oz of peeled tomatoes canned, or else 2 fresh tomatoes and tomato puree for the sauce
5.6 oz of chorizo Personally, I prefer the strong one, but it's up to you
1 onion
1 garlic
2 capers
2 black olives Greek-style
2 olive oil
salt and pepper
2 Herbes de Provence
7 ¾ oz of Parmesan whole to avoid packaging and keep it fresh longer

Kitchen utensils
cast-iron casserole
wooden spatula
chef's knife

Instructions

Start by peeling the chorizo and cutting it into small cubes.

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.

Peel, remove the root end, and slice the onion into strips. Do the same with the garlic and chop it finely.

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!

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.

Give it a stir, cover the pot, and let the sauce simmer for about 15 minutes .

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.

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!

Fusilli with capers and chorizo