#risoni #pasta #barilla
In a pot, add 3 tsp extra virgin olive oil. Heat up the oil and add 1 thinly sliced garlic. Sauté until the oil is fragrant.
Add 2 chopped chorizo sausages and brown the sausages for a minute or so. Add 200g San Marzano tomatoes with some of the tomato juice and mix well.
Once the tomatoes start to soften, add 200ml water and bring the mixture to a boil. Once it is boiling, add 140g risoni pasta from Barilla. Cook for exactly 10 minutes.
After 10 minutes, the risoni pasta will be cooked and al dente. Turn off the heat. Add 3 tbsp butter and 80g parmigiano reggiano. Stir vigorously in one direction to emulsify the butter and cheese to get a creamy finish to the pasta.
Season with black pepper and add a handful of basil leaves and stir again to soften the basil leaves. And it is done!
Simply spoon into white plates and enjoy. So easy and so appetising and delicious.
Music track “Ribeye” from Silverfish album, composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low / silverfish
18 сен 2022
