Chorizo and Halloumi Pasta Recipe
This Chorizo and Halloumi Pasta is a savory, bold, and satisfying dish that combines the smoky heat of chorizo with the salty, squeaky texture of halloumi cheese. The pasta is coated in a rich, flavorful sauce that incorporates the best of both ingredients, offering a balance of spice and creaminess. It’s a perfect weeknight dinner that comes together quickly and is full of flavor, making it an exciting twist on classic pasta.
Ingredients:
250g pasta (penne, spaghetti, or your choice)
200g chorizo (sliced or crumbled)
200g halloumi (cut into cubes)
1 tablespoon olive oil
1 medium onion (diced)
2 cloves garlic (minced)
1 red bell pepper (sliced)
1 can (400g) crushed tomatoes
1/2 teaspoon smoked paprika (optional, for extra smokiness)
1/4 teaspoon chili flakes (optional, for extra heat)
Fresh basil or parsley (for garnish)
Salt and pepper (to taste)
Grated Parmesan (optional, for serving)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. Cook the Chorizo:
In a large skillet, heat the olive oil over medium heat. Add the chorizo slices or crumbles and cook for 5-7 minutes, until browned and crispy. Remove the chorizo from the skillet and set aside.
3. Cook the Halloumi:
In the same skillet, add the cubed halloumi. Fry the halloumi for about 2-3 minutes per side, until golden and crispy. Remove and set aside with the chorizo.
4. Make the Sauce:
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sliced red bell pepper, cooking for another 2-3 minutes until fragrant and softened.
Add the crushed tomatoes, smoked paprika, chili flakes (if using), and a pinch of salt and pepper. Stir and simmer for 5 minutes to let the flavors combine.
5. Combine the Pasta:
Add the cooked pasta to the skillet with the tomato sauce. Toss to coat the pasta in the sauce, adding a bit of reserved pasta water if needed to thin the sauce.
Add the cooked chorizo and halloumi back into the skillet. Gently toss everything together until well combined and heated through.
6. Serve:
Serve the pasta hot, garnished with fresh basil or parsley and a sprinkle of grated Parmesan if desired.
Nutritional Information:
Calories: 550-600
Protein: 30g
Carbohydrates: 45g
Fiber: 4g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 1200mg
Sugars: 6g
Calcium: 350mg
Iron: 3mg
Nutritional values are approximate and can vary based on specific ingredients used or adjustments made to portion sizes.
Notes:
Halloumi Alternatives: If you can’t find halloumi, you can use another firm cheese that holds its shape when cooked, such as paneer or a firm feta (though it will be less squeaky).
Spice Levels: Adjust the chili flakes and smoked paprika according to your spice preference. If you prefer a milder dish, you can reduce or omit the chili flakes.
Make it Lighter: For a lower-fat version, you can use a reduced-fat chorizo or swap in chicken sausage. You can also reduce the amount of oil used to cook the chorizo and halloumi.
Pasta Variations: This dish works well with any kind of pasta, but longer pasta like spaghetti or linguine would be ideal.
Serving Suggestions: Serve with a side of crusty bread or a green salad for a more complete meal.