Here's what we need:
|
Ingredient |
UOM |
Quantity |
|
Mazza Extra Virgin Olive Oil |
tbsp |
2 |
|
Dolce Vita Chopped Tomatoes |
cup |
1 |
|
Mazza Tomato Paste |
tbsp |
1 |
|
Squid Ink Pasta |
g |
340 |
|
Spanish Chorizo |
g |
60 |
|
Shrimps |
g |
500 |
|
Garlic, minced |
cloves |
2 |
|
Chiquilin Red Pepper Flakes |
tbsp |
1 |
|
Parlsey, chopped |
tbsp |
1 |
Procedure:
1. Bring a large pot of salted water to a boil.
2. Chop chorizo into ½ inch chunks. Pulse in a food processor until coarsely ground into rice-sized pieces.
3. Heat olive oil in a large sauté pan over medium heat. Add chorizo and cook for 2 to 3 minutes or until starting to crisp. Add garlic and red pepper flakes and sauté until fragrant, about 1 minute.
4. Add diced tomato and tomato paste and stir to coat; simmer for 3 to 5 mins. Until it thickens.
5. Add shrimp and cook until opaque, about 2 to 3 mins. Stir in parsley.
6. While shrimp is cooking, cook fresh pasta in boiling salted water for 3 to 4 mins until al-dente. Drain, reserving ½ cup of pasta water, and transfer pasta to the skillet.
