Recipes

Orecchiette with chorizo, cherry tomatoes, cream and Parmesan

Orecchiette with chorizo, cherry tomatoes, cream and Parmesan

Paul Flynn's face
Paul Flynn
Sat Feb 15 2020 - 05:55
Serves: 2
Course: Main Course
Cooking Time: 0 hr 20 mins
Ingredients
  • 50ml olive oil
  • 1 clove of garlic, peeled and sliced
  • 80g chorizo, peeled and sliced
  • A sprig of rosemary
  • 12 mixed cherry tomatoes, halved
  • 10 green olives, pit removed and roughly chopped
  • 100ml cream
  • 250g orecchiette pasta (penne or rigatoni will also do)
  • 50g of Parmesan, grated
  • Salt and pepper

1 Cook the garlic, chorizo and rosemary gently in the olive oil for three to four minutes until the oil secretes from the chorizo and the garlic turns gently golden.

2 Remove from the heat, remove the rosemary and add the tomatoes and olives. This can all be done ahead of time.

3 Cook the pasta as per packet instructions.

4 Bring the chorizo mix up to a simmer.

5 Drain the pasta, reserving a half cup of the cooking water and stir this through the pasta along with the cream and the chorizo mixure. Season with salt and pepper.

6 Divide into warm bowls and sprinkle the grated Parmesan over the top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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