Monday, 28 February 2011

Chorizo & Beer Fusilli

This was a very tasty and simple little dish I cooked up for my boyfriend and I a few nights ago.

Boil a pan of well salted water and start to cook the fusilli pasta.

Chop a good length of chorizo into cubes and fry in a deep frying pan. Chop one small white onion and add to the chorizo along with a twig or two of fresh thyme. When the onion starts to colour add a dash of lager or a light beer (a glug or two is plenty). Fiercely simmer the sauce for a few minutes until the larger starts to loose its bitterness and the alcohol has burned off. Then add 2/3 generous tablespoons of creme fraiche along with a spoonful or two of the pasta water. Crumble in half a beef stock cube and stir well into the sauce. Test the sauce for seasoning adding more spice, salt and pepper and a teaspoon of sugar if  needed. When the pasta is very nearly done slice some green beans into inch long pieces and add to the boiling pasta. Continue to cook for a few minutes until both the pasta and the beans are al dente. Drain the pasta and beans and stir into the sauce.

Pile into large pasta bowls and top with a generous handful of rocket leaves. Finally squeeze over a little lemon juice, drizzle with some olive or chili oil, sprinkle with Parmesan and serve.

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