1/2 medium onion diced very, very finely
1/4 cup sherry vinegar
1 pound small pasta, such as elbows
koster salt
1/4 cup extra virgin olive oil and more for dizzling
6 ounces of Spanish chorizo (about 2 sausages) or one package of soyrizo
4 medium cloves of garlic, minced
1/4 cup chopped roasted/grilled piquillo peppers from a jar (don't just throw red bell pepper in here)
1/3 cup chopped parsley leaves and tender stems (about half a bunch)
2 scallions, thinly slices
2-3 teaspoons zest from one lemon
freshly ground pepper
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In a small bowl, cover onion with sherry vinegar and let stand, 15 min to an hour.
Cook pasta in salted water 2-3 minutes past when the package says it's al dente. Drain and then run cold water on it. Drain again, then drizzle olive oil on it and set aside.
Cook chorizo over medium-high heat until fat has rendered and chorizo is crisp, about 8 minutes. Stir in garlic during last minute.
In a large bowl, toss pasta with chorizo, garlic, rendered fat along with olive oil, piquillo peppers, parsley, scallions, and lemon zest. Drain onions and throw them in. Season with salt and pepper.
Serve at room temperature immediately or refrigerate for up to a day.
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