SPICY CHORIZO VODKAPASTA

ingredients

• 250 g Nonna Elide Chorizofärs
• 1 msk Nonna Elide Olivolja
• ½ yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 7 cherry tomatoes, halved
• 2 tsk chilli crisp/chilli oil (more or less, depending on desired heat)
• 2 msk tomato purée
• 30 ml vodka
• 2 dl cooking cream
• 1 dl grated parmesan (approx. 40 g)
• 1 dl pasta water
• 150–200 g pasta
• Salt and freshly ground black pepper

how to make it

• Bring plenty of salted water to the boil for the pasta.
• Fry the chorizo mince in the olive oil on high heat for about 4 minutes, until it has taken on a nice colour.
• Lower to medium-high heat. Add onion, garlic and cherry tomatoes and sauté for 2–3 minutes until the onion has softened.
• Stir in the chilli crisp/chilli oil and the tomato purée and let it sauté for 1 minute. This step is important — the purée loses its acidity and the flavour becomes deeper and sweeter.
• Pour in the vodka and let it cook down for about a minute.
• Add the cream and the parmesan and let the sauce simmer together for a few minutes.
• Boil the pasta al dente. Lift it over into the pan together with 1 dl pasta water and mix until the sauce settles like a film around the pasta. Season to taste with salt and pepper.
• Serve straight away, topped with extra parmesan and a splash of chilli oil for those who want more heat.

Nonna's tips

• Always save a splash of extra pasta water. The starch in the water is what binds the cream into a creamy sauce — if it gets too thick on the plate, stir in a bit more.

Nonna vet bäst.