Chorizo spaghetti and the virtues of pasta

Pasta is the best carbohydrate going. Fact. Comes in a thousand different types, fresh, dry, each shape having its own flavour and properties, suiting itself to whichever sauce you’re cooking with it. There’s little orzo and oriecciette for soups and salads. Penne for creamy sauce that gets all through the tubes. Linguine always seems to be higher brow for me. Special occasions and for seafood which demands respect.
And then there’s spaghetti. The all rounder. Battered and abused for many years, smothered with dolmio or Lloyd Grossman and thrown against walls.
It’s my favourite though. When I lived on my own for the first time when I was 17/18 I used to go down the local kebab house and get a pot of chilli sauce for 25p, then cook some spaghetti and toss that through with some olive oil and loads of salt and pepper. Perfection.
That’s why it’s the absolute ‘go-to’ for me. I knew I wanted it for dinner, and I made a sauce that I thought would be nice, and didn’t disappoint.

For 2, you’ll need:
200g spaghetti
Half a ‘U’ of chorizo
1 clove of garlic
Half a red chilli
4 tbsp of low fat yoghurt
1 lemon
A fistful of parsley

Start by getting your spaghetti on. Loads of boiling water and a big pinch of salt. Cook it for anything more than 10 minutes and we’ll fall out.
Meanwhile lump up your chorizo into small pieces and fry gently in a small frying pan. It should start leaking it’s orange oils instantaneously.
Once the chorizo is a crispy and is swimming in oil, thrown in your roughly chopped garlic and finely chopped chilli. Fry for 30 seconds.
Meanwhile mix your yoghurt and a little lemon juice and a bit of the zest in a bowl. Pour over your chorizo and mix well. Splash in some pasta cooking water during cooking, it will loosen the sauce slightly.
Drain your pasta and put it back into the pan you cooked it in. Pour over your sauce and stir in a big handful of chopped parsley and some grated Parmesan. Season. Eat.



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