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Chorizo, tomato and pecorino orecchiette

Name: Chorizo, tomato and pecorino orecchiette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 400g vine-ripened cherry or baby heirloom tomatoes (see note); 2 tablespoons olive oil; 2 chorizos, casings removed, thinly sliced; 3 garlic cloves, sliced; 3 cups (750ml) thickened cream; 2 cups (240g) frozen peas, blanched, refreshed; 1 cup (80g) finely grated pecorino, plus extra to serve; 400g orecchiette pasta; Basil leaves, to serve

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20m

Chorizo, tomato and pecorino orecchiette

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Keep dried pasta handy in the kitchen for casual entertaining ideas, like this chorizo orecchiette dish.

400g vine-ripened cherry or baby heirloom tomatoes (see note)
2 tablespoons olive oil
2 chorizos, casings removed, thinly sliced
3 garlic cloves, sliced
3 cups (750ml) thickened cream
2 cups (240g) frozen peas, blanched, refreshed
1 cup (80g) finely grated pecorino, plus extra to serve
400g orecchiette pasta
Basil leaves, to serve

Method

1.

Preheat the oven to 170°C.
2.

Place the tomatoes on a baking tray and drizzle with 1 tablespoon oil. Season, then roast for 5-6 minutes until just starting to wilt. Set aside.
3.

Heat remaining 1 tablespoon oil in a frypan over medium heat. Add the chorizo and cook for 1-2 minutes each side until golden. Add the garlic and cook, stirring, for 2-3 minutes until golden and fragrant. Add the thickened cream, then bring to a simmer and cook for 3-4 minutes until slightly reduced. Stir in the peas and cheese, then season well.
4.

Meanwhile, cook the pasta in boiling, salted water according to the packet instructions or until al dente. Drain, then toss with the sauce.
5.

To serve, divide pasta among serving bowls and scatter with basil leaves, roasted tomatoes and extra pecorino.