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Chorizo, Rosemary & Silverbeet w Angelhair

This one checks all the boxes - Quick, simple & bloody delicious!!


1 pkt Real Pasta Angelhair

100g chorizo, roughly chopped

2 tsp finely chopped fresh rosemary

Dried chilli flakes

1/4 C red wine

1 C shredded silverbeet

30g butter

Pecorino Romano cheese to serve


- Boil a large pot of salted water for the Angelhair

- Add chorizo to a cold, dry pan and slowly warm up over low/medium heat

- Once chorizo is starting to slowly sizzle away, add rosemary, chilli flakes and season with a little salt. Saute further 2 - 3 mins

- Remove choritzo from pan and set aside. Return pan over low heat and add red wine, let slowly thicken to a syrupy consistency - about 2 - 3 mins.

- Drop pasta into boiling water and cook for 2 1/2 mins

- Drain pasta but reserve 1/2 C pasta water, add this to the red wine, add a little salt and simmer further 2 mins.

- Add silverbeet to the pan along with pasta, chorizo and butter

- Cook gently until silverbeet has wilted and Angelhair is thoroughly coated in sauce. Check for seasoning again and add a little more salt if needed.

- Grate a generous amount of pecorino cheese on top before serving.


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