Penne with Saucí Romesco and Chorizo

Mick Follari

Yield: 1 serving

Time: 15 minutes

Romesco isn’t normally a pasta sauce, but it packs a wallop of flavor so it makes a simple pasta jump out of the bowl! The chorizo and scallion garnish are a nod to the Catalonian roots of Romesco sauce.

At the farmer’s markets, before some people see my ‘recipe board’, they often ask ‘so, what is this, pasta sauce?’ I usually reply by steering them to the many dishes pictured– meats, veggies, eggs, seafood and more. But the truth is, Romesco is a fantastic pasta sauce too (see also the pizza recipe post…)

This is so simple, it’s a great one-person meal. In my case, the rest of the family had eaten, and I wanted to make up something quickly, and knew I wanted to shoot a pasta meal! Cooking the pasta is the most involved part of this meal.

Ingredients:

  • about 1/4 lb of penne pasta (or the shape of your choice)
  • shredded sharp Parmesan or Romano cheese
  • about 1/4 lb (one large link) of chorizo sausage, sliced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp Saucí Romesco
  • 2 tbsp sliced scallion

Preparation:

  1. Cook the pasta according to directions. Basically, boil a few cups of salted water, add the pasta and cook until just al dente or flexible but with a little bit of resistance when you bite, not mushy. Drain the pasta.
  2. Add the chorizo to a large pan and cook through.
  3. Add the olive oil to the chorizo pan, allow the to come to medium heat. Add 2 tbsp Saucí Romesco to the olive oil and chorizo, and then add the cooked pasta to the pan, tossing or stirring to coat.
  4. Remove the pasta, chorizo and all sauce to a bowl, top with sharp hard cheese, add another teaspoon or two of Romesco, and garnish with scallions.