Fresh Conchiglie with Chorizo Rosée
Crunchy Salad & Roasted Red Pepper Vinaigrette
Cooking time
10 minutes
Servings
2/4
Calories
980 /serving
Fresh pasta shells are quickly cooked with classic seasonings from Iberian pork sausage and a tomato-based sauce that turns rosée from a touch of cream. Roasted red pepper paste gives a balsamic vinaigrette extra tanginess on a celery-crunched salad.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 15ml Minced garlic
- 1 Celery stalk
- 1 Head of curly leaf lettuce
- 30ml Balsamic vinegar
- 15ml Ajvar (roasted red pepper spread)
- 225g Fresh conchiglie pasta
- 15ml Tomato paste
- 45ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
60 g
Saturated Fat
18 g
Sodium
860 mg
Total Carb
71 g
Sugars
4 g
Protein
41 g
Fibre
6 g
Preparation
Cook the chorizo
Bring a large pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Add the chorizo*, garlic and tomato paste. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 4 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, separate the lettuce leaves; tear the leaves. Thinly slice the celery crosswise.
Make the sauce & combine the pasta
To the pan of chorizo, add the cream, pasta, ½ the cheese and ½ the reserved cooking water. Cook, stirring occasionally, 2 to 3 min., until combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad & serve
In a large bowl, combine the ajvar, vinegar and 3 tbsp oil (double for 4 portions). Add the lettuce, celery and S&P. Divide the pasta between your plates. Garnish with the remaining cheese. Serve the salad on the side. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
