Fresh Chorizo, Basil, and lots of garlic make this Chorizo Basil Spaghetti a warming, comforting pasta dish!
You might start seeing many pasta recipes here in my kitchen from now on.
As I am on a no rice diet and have now concluded that rice is the biggest culprit that makes me gain weight. I know pasta and rice are both carbs but somehow, pasta doesn’t get me puffed up as much as rice does. It puzzles me, really.
It’s been almost a month without rice and I believe I have gotten used to not having it on every meal(Hooray!). The first week was the hardest!
You might ask what I substitute for rice when eating. Well, it’s either salad, wheat bread, or pasta. Sometimes I just eat the viand and then eat fruit after. (Keri naman!)
So, here’s to many pasta recipes here at The Peach Kitchen.. Cheers!
I would love to chat more but I really have strong chicken feet cravings! We’re off to Causeway tonight to satisfy my cravings!Print
Chorizo Basil Spaghetti
- 500g Spaghetti, cooked according to package directions with 1/4 cup of pasta water set aside
- 3 pieces fresh chorizo, I bought mine from Santi’s Delicatessen
- 8 cloves of garlic, minced
- 5 tbsp olive oil
- 4 tbsp pesto, homemade or storebought
- 1 cup fresh Basil leaves
- grated parmesan cheese for garnish
- Heat olive oil in a non-stick skillet.
- Remove the chorizo from the skin, and fry into heated olive oil until brown… breaking it down to its ground beef pieces while frying.
- Remove chorizo from frying pan and set aside.
- In the same oil and pan, sauté garlic until garlic becomes a bit brown and oil is fragrant with the smell of garlic.
- Put chorizo back in the pan, add the pesto. Mix well.
- Add in cooked spaghetti and pasta water.
- Mix well, until the spaghetti strand is well coated with the sauce.
- Add basil leaves and mix until it is wilted.
- Turn off heat and transfer pasta in a serving plate.
- garnish with parmesan cheese before serving.