Chorizo and Vongole Pappardelle

  • Difficulty: Basic
  • 20 minutes
  • 2 servings

With delicious ingredients like these, this dish cannot be anything less than delicious. Pancetta and chorizo give this pasta dish a nice meaty and smoky flavor that perfectly balances that of vongole. Also, they’re accompanied by a delicious wine sauce, with a few cherry tomatoes and a touch of parsley.

Ingredients Needed for Chorizo and Vongole Pappardelle

salt
5 ounces of pappardelle
1 tablespoon vegetable oil
1 onion, chopped
3 garlic cloves, halved
1 ounce pancetta, diced
2 ounces of chorizo, thinly sliced
7 ounces of vongole
½ cup white wine
5 cherry tomatoes, chopped
pepper
2 tablespoons of fresh parsley, chopped

How to Cook Chorizo and Vongole Pappardelle

  1. Fill a saucepan halfway with water and place it over medium heat. Add the pappardelle and cook according to the instructions on the package.
  2. Heat the vegetable oil in a skillet over medium heat. Add the onion and garlic.
  3. Add the pancetta, chorizo, and cook for 1-2 minutes.
  4. Add the vongole and pour the white wine. Cook until the vongole are opened.
  5. Add the cherry tomatoes, season with salt, pepper, and add the chopped parsley.
  6. Add the drained tagliatelle and a bit more pasta water if the mixture seems too dry.
  7. Cook everything for another 2-3 minutes while stirring.

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