• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Connie Veneracion explores Asian food, history and culture

  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • All Recipes
    • Chinese
    • Japanese
    • Korean
    • Taiwanese
    • Thai
    • Vietnamese
    • Asian Fusion
    • Instant Noodles (Ramen)
  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Pop Tales
  • About
  • Privacy
  • All Recipes
  • Chinese
  • Japanese
  • Korean
  • Taiwanese
  • Thai
  • Vietnamese
  • Fusion
You are here: Home / All Recipes / Angel Hair Pasta With Crumbled Chorizo

Angel Hair Pasta With Crumbled Chorizo

When I travel, I make it a point not to buy anything that I’d be able to find back home anyway. Travel is about discovering new things, after all. Or, when travelling somewhere I had visited before, it is a reacquaintance with food specialties and delicacies that had made previous visits memorable.

Angel Hair Pasta With Crumbled Chorizo

So, the loot from my food shopping adventures in Negros Occidental was a strange mix of old favorites and unusual items. A box of napoleones (not available in my part of the boondock), the squid rings that Alex empathically asked for more than once, muscovado rocks, green makopa, dulce gatas, dried hibiscus buds and hibiscus jam…

Crumbled chorizo in a jar from Bacolod City

And then there was the jar of crumbled lean chorizo. The cooking instructions said heat or fry, as desired. The first time we had the chorizo at home, I just served it with fried eggs. With the jar still half full, I decided I could do much more than serve the tasty meat by itself. It so happened that, two days later, we had leftover tomato sauce from the chicken afritada. I combined it with the chorizo and made a simple sauce for my angel hair pasta.

I boiled the pasta and drained it. In the same pan, I lightly fried a couple of tablespoonfuls of the chorizo in its own oil. I poured in the leftover afritada sauce (minus stray pieces of vegetables), adjusted the seasonings, tossed in the pasta and lunch was ready.

Total cooking time? Less than 10 minutes.

Angel Hair Pasta With Crumbled Chorizo

Connie Veneracion
Angel Hair Pasta With Crumbled Chorizo
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Main Course
Cuisine Fusion
Servings 1 serving

Ingredients
  

  • 2 to 3 tablespoons chorizo with the oil, crumbled
  • 1/4 to 1/3 cup tomato sauce, or leftover sauce from your tomato-based meat stew
  • salt
  • pepper
  • sugar
  • cooked angel hair pasta for one, or use your preferred pasta shape
  • Parmesan grated, to garnish (optional because the chorizo is already quite salty)
  • parsley snipped, to garnish

Instructions
 

  • In a small pan, fry the crumbled chorizo in its own oil until lightly browned.
  • Pour in the tomato sauce.
  • Season with just enough salt, pepper and sugar to balance the flavors.
  • Add the cooked pasta and toss.
  • Transfer the cooked angel hair pasta with crumbled chorizo to a shallow bowl.
  • Sprinkle with Parmesan and parsley.
  • Serve hot.
Keyword Chorizo, Pasta
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

Angel Hair Pasta With Crumbled Chorizo Recipe
May 26, 2014 : All Recipes, Rice & Grains

About Connie Veneracion

To feed my obsession with Asian cultures, I created Devour Asia. Why Asia? It goes back to my childhood through early adulthood. Chinese food, Samurai and Voltes V, Asian Civilizations and World History. Read more.

Inside my Asian kitchen

Homemade herb infused olive oil

How to Make Herb-infused Olive Oil

Slices of kalabasa (squash)

Is Kalabasa (Calabaza) a Pumpkin?

Thai fish sauce

Fermented Fish Sauce: How It is Made and Used

Asian food tales

A bowl of japchae, Korean stor fried glass noodles

A Short History of Japchae

Youtiao

Is Youtiao the Ancestor of Churros?

Our Most Memorable Osaka Street Food and Kuromon Market Eats

Sidebar

Asian Travel Tales

5 days and 4 nights in Taiwan

Taiwan is Hot!

Connie Veneracion in Jiufen, Taiwan

Did “Spirited Away” Director Hayao Miyazaki Say the Film’s Locale was Not Inspired by Jiufen?

The promenade around Hoan Kiem Lake, Hanoi

That Day We Got Lost and Found Ourselves on the Promenade of Hoan Kiem Lake

  • About
  • Privacy & Usage
  • Full Archive

Everything © Connie Veneracion. ALL RIGHTS RESERVED.