Ratio Cooking: Pasta with Pork & Greens

Pork and greens is a classic combo; the fatty sweetness of the pork and earthy bitterness of greens means all cultures are loving it.
This recipe is based around chorizo and courgette, but feel free to substitute any broccoli and ham that could be sitting around, or a couple of sausages and some greens. Remember, this is getting a good ratio of pasta, meat and veg, not seeing perfection, and using what’s in the fridge to be your relay race cooking inspiration.

Pasta with pork & greens

Got a little meat, a little veg and not sure what to do? read on...
Course: Main Course
Cuisine: Italian
Keyword: cheap recipies, family recipies
Servings: 4 people
Author: Ann Storr

Equipment

  • Knife and chopping board
  • Large frying pan
  • Saucepan with lid
  • Heat proof jug or just a mug
  • Colander/sieve
  • Optional: garlic crusher/microplane

Ingredients

  • around 100 grams cooking chorizo
  • 1 tablespoon olive oil
  • 1 courgette
  • 1 clove garlic
  • 200 grams pasta
  • salt & pepper
  • cheese to serve

Instructions

  • Dice the chorizo and courgette into 5mm cubes. Place the chorizo in the cold frying pan and leave the courgettes to one side. Turn the heat to medium, so that the chorizo cooks in its own, delicious, fat.
  • Once the chorizo is crispy, remove and put to one side. Add at least one tablespoon of oil (any will do, including any leftover pork fat you might have from a roast). Put the diced courgette into the pan and cook slowly.
  • With the courgettes in the pan, put your pasta on to cook. Put the timer on for 4 minutes fewer than the packet cooking time.
  • Before you strain the pasta, dip the jug or mug into the pot and save at least 50ml of pasta water. Then strain away.
  • When your courgettes are soft, chop/crush/grate your garlic. Turn the heat up a little, and stir the garlic through for a minute, until you can smell it. Return the chorizo to the pan, and then pour the pasta into the pan.
  • Stir everything round, and splash on a little pasta water to help to combine everything (this is why you undercooked the pasta). Taste, season, and add a drop more water if you like.
  • Serve.

Storage

  • Any leftover pasta can be kept in a lidded container for up to 5 days. If the meat has now been cooked twice, I would play safe and get it all eaten up with this dish.
  • You could freeze any leftovers, and make a simple pasta bake by pouring some white sauce over and baking from frozen.

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