Michael and Rachel's

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Chorizo, Cannellini, and Sage Orecchiette with Breadcrumbs

Updated: 22 Nov 2016

Ingredients

  • 125g chorizo cut into small cubes (or cooking chorizo)
  • 1x 400g tin cannellini beans, drained and rinsed, patted dry
  • Olive oil for drizzling
  • Small bunch fresh sage, leaves picked
  • 2 tbsp dried breadcrumbs
  • 150g pasta (orecchiette or other small round shaped pasta, possibly conchigli)
  • Olive oil
  • Drizzle lemon juice
  • Grated parmesan

Method

  1. Heat the oven to 180c fan. Put the chorizo and beans into a large roasting tin and spread out evenly. Drizzle over a little olive oil and roast for 25 minutes, turning once, until the chorizo is crisp (and cooked through, if using cooking chorizo). Add the sage leaves for the last ten minutes.
  2. Meanwhile, spread the dried breadcrumbs on a separate baking tray and bake for 10-15 minutes until golden. Set aside.
  3. Around 12 minutes before the end of the chorizo cooking time, cook the pasta in plenty of boiling salted water until al dente. Drain, then return to the pan and add the chorizo and bean mixture. Toss through, with a drizzle of olive oil and the lemon juice.
  4. Divide among 2 warmed bowls, scatter with breadcrumbs and parmesan cheese.

N.B Could consider sauteing an onion in the pan to be used for the pasta - then set to one side while you cook the pasta. Add in at the end.