Pastasotto with chorizo and zucchini

Name: Pastasotto with chorizo and zucchini
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 200 g Chorizo (Spanish pepper sausage); 50 g black olives (e.g. Kalamata; without stone); 1 Courgette; 1 Onion; 1 Garlic clove; 1 collar Spring onions; 2 TABLESPOONS Olive oil; 300 g Kritharaki or rison noodles; 600 ml Beef broth; 1 can(s) (425 ml each) cherry tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 pot Basil

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Following the teachings of risotto, the rice shaped noodles are cooked together with the Spanish sausage in broth - simple and really good.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

200 g Chorizo (Spanish pepper sausage)
50 g black olives (e.g. Kalamata; without stone)
1 Courgette
1 Onion
1 Garlic clove
1 collar Spring onions
2 TABLESPOONS Olive oil
300 g Kritharaki or rison noodles
600 ml Beef broth
1 can(s) (425 ml each) cherry tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 pot Basil

Directions

1
Peel the skin from the chorizo and cut the sausage into slices. Cut olives into slices. Clean and wash the zucchini, cut in half lengthwise and slice. Peel onion and garlic and chop finely. Clean and wash spring onions and cut them into rings.
2
Heat 1 tablespoon of oil in a large pot. Brown the sausage in it. Remove any cooking fat that may have formed. Add onion cubes and garlic to the sausage and fry briefly. Add the noodles. Add stock and tomatoes together with juice. Season with salt, pepper and sugar. Bring to the boil and simmer for about 15 minutes, stirring occasionally.
3
Heat 1 tablespoon of oil in a frying pan. Sauté the zucchini in it, fry the spring onions briefly. Fold the vegetables and olives into the pasta sotto. Continue cooking for 2-3 minutes, trying in between so that the pasta does not get too soft. Season everything again. Wash basil, shake dry, pluck leaves and fold in. Serve with freshly grated Parmesan cheese.