*En español más abajo / Spanish version further down*
I have been playing with this dish for a while and tonight I finally got the perfect Creamy chorizo pasta recipe for the Thermomix. The best part: it’s cooked from start to finish in the Thermomix.
I had a clean kitchen before the Thermomix’s final beep.
When I first got my Thermomix I discovered a wealth of Australian websites and Facebook pages with TM31 recipes where the acronym EDC kept on coming up. At first I had no idea what it was, until I asked. It stands for Every Day Cookbook, the book that is delivered with the Thermomix as standard down under. Then I kept on hearing about a creamy salami and courgette recipe on it that people raved about, a kind soul passed me the recipe and yes it is good but, as my friend Amanda put it, I cheated on chorizo!
Husband also complained about the salami. What? No chorizo? So I started playing with the recipe but chorizo releases its juices differently to salami and so I had to totally adapt it.
This is the perfect mid-week dish, also perfect for those nights when you want something tasty but are short on time and/or energy. I don’t tend to cook many creamy sauces but this one is just so delicious.
*Edited 22-11-2013 to let you all know that it works with milk too, making it lighter. I have amended the recipe below too and based on an adaptation by the lovely Joanne (see her comment further down) I have also now added a carrot (for those extra hidden vegetables)*
If you are wondering what a Thermomix is, come this way.
Creamy Chorizo Pasta with the Thermomix
Serves 3-4 (it really depends on their appetite)
Ready in 35 minutes
Ingredients
– 1/2 to 1 onion
– 1 or 2 garlic cloves
– Fresh coriander, to taste really. You can also use parsley (dried or fresh)
– 1 carrot in chunks (optional)
– 1/2 to 1 red pepper (what down under they call red capsicum)
– 110 g courgette in chunks (i.e. zucchini), I like to peel courgette
– 100 g chorizo, quartered lengthways and then sliced in approx half
centimeter chunks. Buy WHOLE SAUSAGES, not the thinly sliced type of
chorizo
– 20 g extra virgin olive oil
– Half a measuring cup of red wine (optional)
– 400 g tinned tomatoes
– 300 g water (it doesn’t have to be hot)
– 200 g whole milk
– 1 tsp vegetable stock (I use powdered)
– Salt and black pepper
– 250 g fettuccine or linguine (in the TM5 you can add 300 g linguine)
Equipment
Chopping board and knife for vegetables, chopping board and knife for raw meat, Thermomix TM31, spatula.
Method
1. Add the onion, garlic, coriander and carrot (if adding) to the Thermomix bowl: 5 seconds, speed 7.
2. Add the red pepper and courgette: 3 seconds, speed 5.
3. Add the chorizo and 20 g olive oil: 5 minutes, Varoma (TM5 120ºC), speed 1. If your chorizo is quite soft it may be a good idea to use reverse for the rest of the recipe. If using red wine, add it once the chorizo has been cooking for about 2 minutes, while the Thermomix keeps running.
4. Add the tomatoes: 5 minutes, Varoma (TM5 120ºC), speed 1.
5. Add the water (300 g), whole milk (200 g), 1 tsp vegetable stock, salt and black pepper to taste (don’t add too much salt): 10 minutes, 100º, speed 1.
6. Add the fettucine or your choice of pasta: 10 minutes (but start with the minutes stated in your pack and add 2-3 more minutes when it finishes, if necessary), 100º, REVERSE, soft speed (I prefer to call it spoon speed to be honest). Add pepper towards the end if you want.
Serve (immediately) with Spanish flair.
Tip: If, after serving, you have pasta left in the Thermomix, make sure you transfer it to a bowl, container to eat the next day, etc. straight away. It will be easier to get it out while it’s still nice, warm and creamy.
It can be reheated and eaten the next day (if you have any left!), it makes a lovely quick lunch. Ah the advantages of working from home.
Pasta cremosa con chorizo
Español
Hace algún tiempo empecé a oír hablar de una receta del libro australiano de la Thermomix, Fettuccine cremosos con salami y calabacín, que tiene mucho éxito. Me picó la curiosidad y tuve la gran suerte de que me la pasaron, la probé y nos gustó en casa. Pero mi marido se quejó de la falta de chorizo.
Así que he ido adaptando la receta y hoy por fin quedó perfecta. Os la dejo por si os apetece probarla. Y, si la probais, ya sabeis: volved a contarme qué tal os salió y de paso si cambiasteis algo que me encanta saber qué cambios haceis.
Ingredientes
– 1/2-1 cebolla
– 1-2 dientes de ajo
– Cilantro o perejil fresco, al gusto
– 1 zanahoria en trozos (opcional)
– 1/2-1 pimiento rojo
– 110 g calabacín (pelado y en trozos)
– 100 g chorizo, en rodajitas
– 20 g AOVE
– Medio cubilete, de la Thermomix, de vino tinto (opcional)
– 400 g tomates de lata
– 300 g de agua (no hace falta que esté caliente)
– 200 g de leche entera
– 1 cucharadita de caldo de verduras (yo lo uso en polvo)
– Sal y pimienta negra
– 250 g fettuccine (se puede usar 250 g de linguine)
Utensilios
Tabla de cortar y cuchillo para hortalizas, tabla de cortar y cuchillo para carne cruda, Thermomix TM31, espátula.
Método
1. Pon la cebolla, el ajo, el cilantro y la zanahoria en el vaso de la Thermomix: 5 segundos, velocidad 7.
2. Añade el pimiento rojo y el calabacín: 3 segundos, velocidad 5.
3. Añade el chorizo y 20 g de aceite de oliva: 5 minutos, Varoma (TM5 120ºC), velocidad 1. Si el chorizo es bastante blando, conviene poner el giro a la izquierda para el resto de la receta. Si te apetece echarle vino tinto, levanta el cubilete y échalo cuando el chorizo lleve unos 2 minutos, sin parar la Thermomix.
4. Agrega el tomate: 5 minutos, Varoma (TM5 120ºC) , velocidad 1.
5. Añade el agua (300 g), la leche (200 g), la cucharadita de caldo de verduras, la sal y la pimienta negra (al gusto, no añadiremos mucha sal de todas formas): 10 minutos, 100º, velocidad 1.
6. Añade el fettucine o la pasta que hayas elegido, utilizando una espátula para incorporarla bien al líquido: 10 minutos (pero empieza por programar los minutos que indique el paquete y añade 2-3 minutos si es necesario), 100º, GIRO A LA IZQUIERDA, velocidad cuchara. Se puede añadir un poco de pimienta molida hacia el final.
CONSEJO: Si sobra pasta después de servirla lo mejor es pasarla a un recipiente cuanto antes.
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