Barilla for Professionals

AL BRONZO® FUSILLONI WITH MEXICAN CHORIZO, TOMATO AND BASIL

Servings
6
Preparation (average)
40'
Difficulty Level
Medium

INGREDIENTS

  • 1 lb Barilla Al Bronzo® Fusilloni
  • 8 oz Smithfield Chorizo
  • 2 Tbsp extra virgin olive oil
  • 1 small shallot finely minced
  • 2 cup Red Gold Tuttorosso San Marzano style hand crushed tomatoes
  • salt
  • fresh basil leaves

PREPARATION

  1. 1.To a wide sauté pan over medium-low heat add shallot and olive oil. Sweat gently until soft and translucent, 2-3 minutes. Add garlic and cook for another 30 seconds.
  2. 2.Add chorizo. Break it into small pieces and cook slowly until fat renders and meat is fully cooked but not deeply browned
  3. 3.Add tomatoes and simmer 8–12 minutes until slightly thickened and glossy. Salt if needed.
  4. 4.Cook pasta according to package directions. Reserve pasta water.
  5. 5.Transfer pasta directly into sauce. Add reserved pasta cooking water as needed to reach desired sauce consistency. Toss vigorously until sauce coats the spirals and emulsifies.
  6. 6.Tear fresh basil over the pasta.

CHEF'S NOTE

Recipe created by Chef Rebecca Gruwell, Affinity Group. 

1. Loose chorizo behaves similarly to Italian ’nduja in fat release and emulsification.2. Italian sequencing (fat → aromatics → tomato → pasta water emulsification) keeps balance correct

https://www.barillaforprofessionals.com/en-us/recipes/al-bronzo-fusilloni-with-mexican-chorizo-tomato-basil/