Main Italian

Hayden Quinn's chorizo and chickpea pappardelle

Name: Chorizo and chickpea pappardelle
Yield: 4
Cuisine: /italian
Ingredients: 375g pappardelle; 100ml extra virgin olive oil; 6 fresh chorizos (400g), casings removed; ¾ cup (180ml) dry white wine; 400g can chickpeas, rinsed and drained; 1 bunch rainbow chard, stalks thinly sliced, leaves coarsely chopped; ½ tsp smoked paprika; Juice of 1 lemon; 1 cup coarsely chopped flat-leaf parsley; Finely grated pecorino, to serve

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by Hayden Quinn

Oct 08, 2018

“This is a lighter, faster version of a classic pappardelle with beef ragù.” – Hayden Quinn

375g pappardelle
100ml extra virgin olive oil
6 fresh chorizos (400g), casings removed
¾ cup (180ml) dry white wine
400g can chickpeas, rinsed and drained
1 bunch rainbow chard, stalks thinly sliced, leaves coarsely chopped
½ tsp smoked paprika
Juice of 1 lemon
1 cup coarsely chopped flat-leaf parsley
Finely grated pecorino, to serve

Method

1.

Cook pasta in a large saucepan of boiling salted water according to the packet instructions, then drain, reserving ½ cup (125ml) cooking water. Return the pasta to the pan along with 1 tbs of oil, toss to coat and set aside.
2.

Meanwhile, heat 2 tbs oil in a large saucepan over medium-high heat. Add chorizo mince and cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add wine and simmer until reduced by half, then add chickpeas, rainbow-chard stalks and paprika and cook for 2 minutes. Add rainbow-chard leaves and lemon juice, cook for 1 minute or until leaves are wilted, then add pasta, reserved cooking water, parsley and remaining 2 tbs oil and season. Toss over heat for 1 minute until sauce coats pasta.
3.

Serve topped with pecorino.