Pasta Salad with Chorizo and Romesco Sauce | RICARDO
This pasta recipe combines chorizo and romesco sauce. It has all the attributes of a perfect summer picnic recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ricardocuisine.com.
Ingredients
- 4 red bell peppers
- 3/4 lb (340 g) fusilli or other short pasta
- 1/2 cup (80 g) blanched almonds, roasted and chopped
- 1/3 cup (75 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) sherry vinegar or red wine vinegar
- 1 garlic clove, peeled
- Tabasco-style sauce, to taste
- 5 oz (140 g) dried chorizo sausage, cut into small dice
- 1/3 cup (15 g) flat-leaf parsley leaves, finely chopped
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