Salmon with chorizo? Oh yes, I always loved those kind of combos.
Few ingredients, one delicious dish. Pasta, smoked salmon, spicy chorizo, sun-dried tomatoes and butter sauce. Ready in just 20 minutes, with a summery feel, but enough ‘kick’ to take it into the cooler evenings, a delicious weeknight dinner that combines winning flavors.
Probably you can make this pasta with ingredients from your pantry. No smoked salmon? Use canned salmon. Can’t find sun-dried tomatoes? Use cherry tomatoes instead. Or add other vegetables, spinach or zucchini are a great addition.
- 250 g pasta
- 150 g smoked salmon, cut into slices
- 100 g spicy Spanish chorizo sausage, cut into slices (you can perfectly use a mild chorizo)
- 200 sun-dried tomatoes, or cherry tomatoes
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1 tsp thyme
- 2 tbsp tomato paste
- 2 tbsp lemon juice
- 4 tbsp olive oil
- 2 tbsp butter
- 1 tsp smoked paprika
- sea salt + black pepper
- chili flakes, toasted pine nuts, grated parmesan for serving
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Cook the spaghetti in a pot of salted boiling water until al dente. Drain, reserving some of the cooking water.
While the pasta cooks, prepare the sauce. Heat the oil in a deep pan over high heat. Add chorizo and cook until crispy for about 3 minutes, stirring from time to time. Reduce the heat to low, add garlic and shallot, cook until soft for about 5 minutes. Add sun-dried tomatoes, tomato paste, lemon juice, thyme, smoked paprika and butter. Add about 1/4 cup of pasta cooking water and simmer over medium heat, for 3 minutes. Stir in the smoked salmon, season with a pinch of salt and black pepper. Simmer for 2 minutes more. Add the pasta to the sauce and toss to coat.
Divide pasta among bowls. Top with parmesan cheese, pine nuts and chili flakes. Enjoy!
If you give this recipe a try, leave a comment or mention me on Instagram @anna_s_table. I’d love to see what you come up with.