Inspired by James Acaster’s love of chorizo broccoli pasta and tweaked from Tom Kerridge’s recipe by the same name, this is the perfect weeknight supper. Flavour-heavy and difficulty-light. Feeds 2 hungry people
- 250g pasta shapes
- 1 tsp veg oil
- 200g cooking chorizo, diced
- 200g long stem broc, cut into 1 inch pieces
- 2 cloves garlic, finely chopped
- 1 red chilli, finely chopped but not deseeded
- 3 tsp capers, roughly chopped
- 30g parmesan, grated
- Handful parsley, chopped
- Zest of ½ lemon
- Boil pasta in plenty of salted boiling water for as long as it needs
- While it cooks, heat oil in deep frying pan over medium heat and fry the chorizo until it starts to get crispy
- Add garlic and stir until fragrant
- Then add broccoli, chilli and capers, plus a splash of pasta water for the steam, and cook for 5 mins or so until broccoli is just tender
- Drain the pasta, retaining 250ml pasta water. Add the cooked pasta and about two thirds of the saved pasta water
- Stir together vigorously, add the parmesan and continue to stir until it emulsifies into a glossy orange sauce
- Season with lemon zest, plenty of black pepper and salt to taste (remembering that the chorizo, cheese and capers are already salty)
- Serve immediately, topped with the chopped parsley and more parmesan if you like
Sophie cooks 