Quick venison chorizo spaghetti
Servings:
4 (or 6!) depending on appetites
A quick mid week meal - we hope this will become a staple to weave venison into your weekly favourites.
Ingredients
- 250 g venison chorizo mix (recipe linked below)
- 1 pack of spaghetti
- 2 cloves of garlic
- 75 ml extra virgin olive oil
- a pinch chilli flakes
- 1 tbsp chopped parsley
- grated parmesan to serve
Instructions
- First make your fridge chorizo mix, or defrost some from a previous batch.
- Follow the instructions on the spaghetti to cook it to a nice al dente – this will likely be around 11 to 13 minutes in a very large pan of boiling and well salted water.
- Whilst the spaghetti cooks, warm most of the oil in a large casserole pan, peel and slice the garlic cloves and begin cooking them in the oil over a moderate heat, add the chilli flakes and then the chorizo, turn up the heat and cook the chorizo whilst giving it a good stir about to help break it up into little chunks, turn the heat back down to low and just keep everything ticking over once the meat is cooked. Add the remaining oil and a good ladle of water from the pasta pan.
- Drain the pasta when you are happy it is cooked to your liking and then toss that into the pan with the oil and chorizo, now throw in most of the parsley. You could add other greens too as we often do, tender stem broccoli, kale, wild garlic, even frozen peas – depending on the season. Toss everything together, using a good pair of tongs and dish up portions into serving bowls, sprinkle over lots of grated parmesan and the rest of the parsley.
Recipe Notes
One of our favourite recipes for the fridge chorizo mix - freeze in tubs of 250g and have a perfect answer to the well asked question 'what's for dinner tonight'. This recipe can be varied throughout the seasons with greens of your choice - kale, cavolo, tenderstem or even frozen peas.
A quick mid week meal - we hope this will become a staple to weave venison into your weekly favourites.
Ingredients
- 250 g venison chorizo mix (recipe linked below)
- 1 pack of spaghetti
- 2 cloves of garlic
- 75 ml extra virgin olive oil
- a pinch chilli flakes
- 1 tbsp chopped parsley
- grated parmesan to serve
Instructions
- First make your fridge chorizo mix, or defrost some from a previous batch.
- Follow the instructions on the spaghetti to cook it to a nice al dente – this will likely be around 11 to 13 minutes in a very large pan of boiling and well salted water.
- Whilst the spaghetti cooks, warm most of the oil in a large casserole pan, peel and slice the garlic cloves and begin cooking them in the oil over a moderate heat, add the chilli flakes and then the chorizo, turn up the heat and cook the chorizo whilst giving it a good stir about to help break it up into little chunks, turn the heat back down to low and just keep everything ticking over once the meat is cooked. Add the remaining oil and a good ladle of water from the pasta pan.
- Drain the pasta when you are happy it is cooked to your liking and then toss that into the pan with the oil and chorizo, now throw in most of the parsley. You could add other greens too as we often do, tender stem broccoli, kale, wild garlic, even frozen peas – depending on the season. Toss everything together, using a good pair of tongs and dish up portions into serving bowls, sprinkle over lots of grated parmesan and the rest of the parsley.
Recipe Notes
One of our favourite recipes for the fridge chorizo mix - freeze in tubs of 250g and have a perfect answer to the well asked question 'what's for dinner tonight'. This recipe can be varied throughout the seasons with greens of your choice - kale, cavolo, tenderstem or even frozen peas.
