We discovered a new pasta type for us the other day: mafalda. It looks like the wavy ends of lasagna. A fun replacement for spaghetti or fettuccine.
This is another simple dish that works well for a weeknight. It’s an Italian-Mexican mashup that relies heavily on chorizo for flavor and a sprinkling of parmesan to round out the dish. You can add spinach or arugula for some veg and color.
2 chorizo sausages
1/2 package mafalda
salt and pepper to taste
parmesan to taste
Bring water to a boil in a pot, and cook the pasta until al dente (about 10 min.). Drain and set aside.
Squeeze the chorizo out of its casing into a pan, breaking up the pieces with a spatula for more of a ground beef texture. When the chorizo is cooked (5-10 min.), stir in the pasta, add salt and pepper, and finish off by stirring in the parmesan.