Chorizo and Squid Ink Spaghetti with Rocket

Chorizo and Squid Ink Spaghetti with Rocket

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 6, 2015.
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Spicy handmade chorizo, combined with squid ink make for a gorgeously dark-hued meal.

Ingredients

CHORIZO AND SQUID INK SPAGHETTI

  • 300g chorizo grind
  • 1 sweet Palermo capsicum, core and seeds removed and diced 1–2cm
  • 4 cloves garlic, finely chopped
  • 1/2 punnet cherry tomatoes, cut in half
  • Zest of 1/2 a lemon
  • 3 tablespoons sour cream
  • 250g fresh squid ink spaghetti

TO SERVE

  • 1 bunch rocket leaves
  • 2–3 tablespoons basil leaves
  • Zest of 1/2 a lemon
  • 1 lemon, cut into wedges

Steps

  1. a large pot of salted water to the boil.
  2. Heat a drizzle of oil in a large fry-pan on medium to high heat. Cook chorizo and capsicum for 5 minutes, breaking chorizo up with a fork as it cooks, until chorizo is golden and cooked through. Add garlic, cherry tomatoes and lemon zest and cook a further 1–2 minutes until tomatoes are starting to soften. Remove from heat and stir through sour cream.
  3. Separate strands of spaghetti and cook in pot of boiling water for 2–3 minutes, until al dente (just tender). Reserve ¼ cup of cooking water, then drain.
  4. Add spaghetti to pan with chorizo and vegetables on low heat and toss to combine and heat through for 1 minute. If pasta is looking too dry, add 1–2 tablespoons of reserved cooking water to help loosen sauce. Season to taste with salt and freshly ground black pepper.
  5. Arrange rocket leaves on each plate (reserving a few for garnish) and serve chorizo spaghetti on top. Sprinkle with remaining rocket, basil and lemon zest. Squeeze over a little lemon juice just before eating.

Nutritional Information

Energy 2554 kj
610 kcal
Protein 26.7g
Carbohydrate 50.2g
Fat 33.7g