Fusilli with Rosemary and Chorizo

Charmaine Lu -

  • 200g fusilli
  • Olive oil
  • 2 cooking chorizo sausages, skin removed
  • 1 sliced garlic clove
  • 1 tbsp chopped rosemary
  • Grated parmesan, to serve
  • Cook the pasta in boiling salted water until al dente, then drain and save a splash of cooking water. Meanwhile, fry the crumbled sausage meat in 3 tbsp of oil until golden, breaking with a wooden spoon as you go.
  • Add the garlic and rosemary to the sausage meat and cook for 3 mins more, then tip the drained pasta in the pan with the meat. Add a splash of cooking water, mix well until the pasta is coated, and serve with plenty of grated parmesan.
20 mins
2 serving