This is a lovely cold pasta, no need to heat, and the chorizo is essential as it gives it a salty kick and a bit of crunch too. Bake it until it is crispy and stir it through the salad at the last minute so it stays crispy.
Serve with some arugula or another leavy salad of your choice and eat away. Also good for a sidedish during a BBQ for instance!
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Mascarpone Pasta with Chorizo
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Cold pasta salad, perfect for a BBQ.
Crispy chorizo and peppery arugula add a delicious bite.
Ingredients
- 5 oz (150 g) pasta
- 3 oz (100 g) sweet green peas
- 5 oz (150 g) chorizo
- 5 oz (150 g) chery tomatoes
- 4 oz (120 g) mascarpone
- 2 tbsp tabasco chipotle
- 1 tbsp olive oil
- 1/2 or 1 lemon, juiced
- 1 heaped teaspoon dijon mustard
- handful arugula
- spring onions
- parmesan cheese
Instructions
- Heat a large pot of salted water and cook the pasta according to package instructions. Drain and rinse with cold water, and leave to cool.
- Chop the chorizo into smaller bits. Heat a frying pan over medium heat. Bake the chorizo until crispy and drain on kitchen paper.
- Cut the cherry tomatoes into quarters and put them into a large bowl. Add the cooled pasta to the bowl.
- Quickly cook the frozen peas until thawed. Drain, rinse, and add them to the bowl.
- Make a sauce by adding the mascarpone, tabasco chipotle, olive oil, lemon juice, and Dijon mustard together. Stir well. Taste and add seasoning as needed.
- When ready to serve, add the chorizo and mix it in.
- Plate the pasta salad on a bed of arugula. Sprinkle with spring onions and Parmesan cheese (optional).
Notes
- For optimal flavor, use high-quality, fresh mascarpone cheese.
- To prevent the pasta salad from becoming soggy, add the dressing just before serving.
- Substitute pancetta or cooked Italian sausage for the chorizo for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
At what point do I add the mascarpone to avoid it breaking in the pasta sauce?
Remove the pan from direct high heat before stirring in the mascarpone, or add it off the burner entirely. High heat causes mascarpone to split into grease and curds, so gentle heat is important once it goes in.
Should I use fresh or cured chorizo for this pasta?
Cured, sliced chorizo works well here because it crisps slightly in the pan and releases its paprika-spiced oil, which flavors the sauce base before the mascarpone is added. Fresh chorizo can also work but will need longer to cook through.
What pasta shape holds the mascarpone and chorizo sauce best?
Short shapes like rigatoni, penne, or farfalle work well because the sauce clings to their ridges and hollows. Long pasta like spaghetti tends to slide the sauce off, though it still tastes good if that is what you have on hand.
