Creamy Chorizo, Onion and Parmesan Pasta

Ingredients

• 0.5 chorizo (Half a chorizo, cut into small pieces)
• farfalle pasta (Quantity not specified; cook until three-quarters done according to the video)
• 1 onion (Diced)
• minced garlic (Pre-minced garlic; quantity not specified)
• pasta cooking water (Add in several batches; quantity not specified)
• Espelette pepper (A little, to taste)
• cream (Quantity not specified)
• Parmesan (Add at the end; quantity not specified)
• chili confit (The transcript also mentions “confit” or “pimental”; the wording is uncertain)

Steps

1. 1

   Cut half the chorizo into three pieces, then cut each piece in half and in half again to obtain small dice.

2. 2

   Cook the farfalle and reserve the pasta cooking water. The video indicates that the pasta should be cooked until three-quarters done.

3. 3

   Dice the onion.

4. 4

   Add the chorizo to a frying pan and cook it.

5. 5

   Add a little pasta cooking water to the pan with the chorizo.

6. 6

   Add the diced onion, then the pre-minced garlic. Mix well.

7. 7

   Add a little Espelette pepper and stir.

8. 8

   Add a little more pasta cooking water, then the cream. Stir to form the sauce.

9. 9

   Add the three-quarters-cooked pasta to the pan and toss it with the sauce.

10. 10

    Add a little more pasta cooking water, then the chili confit mentioned in the transcript and the Parmesan. Mix well before serving.

Notes

The quantities of pasta, cream, cooking water, garlic, pepper and Parmesan are not specified in the source. The final ingredient mentioned in the transcript is uncertain (“confit,” “pimental” or similar wording) and should be verified in the original video.

Nutrition per serving

• main course
• pasta
• quick
• student meal
• pan-fried
• spicy