Pasta with Il Puro, chorizo and burrata
Ingredients
4 persons
- 400 grams pasta
- 1 bottle Elvea Il Puro
- 4 stalks of celery
- 200 grams chorizo
- 3 cloves garlic, minced
- 4 tablespoons pine nuts
- chopped leaf
- 2 balls fresh basil
- 3 tablespoons olive oil
- burrata
- pepper
- salt
- Italian herbs
Preparation
-
1
Cut the celery into fine cubes, the chorizo into half-moons or cubes, and finely chop the garlic.
-
2
Bring a large pot of salted water to a boil and cook the pasta al dente according to package directions. Drain, but reserve a cup of the cooking liquid.
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3
Briefly toast the pine nuts in a dry pan until golden brown. Set aside.
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4
Heat a tablespoon of olive oil in a deep pan and fry the chorizo until it releases its oil. Add the celery and garlic and sauté gently for 3 - 4 minutes.
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5
Pour the Il Puro tomato sauce into the pan. Season with pepper, a pinch of salt and Italian herbs. Let simmer gently for 8 - 10 minutes.
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6
Add the pasta to the sauce and stir well. Add a dash of cooking liquid if necessary for a creamy sauce.
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7
Scoop the pasta onto plates, top with a half bulb of burrata, sprinkle with pine nuts and finish with fresh basil and a drizzle of olive oil.
