SERVES 4
This is a smoky, salty, delicious pasta dish using the very best smoked Cumbrian Chorizo from the fabulous artisan smokers at Stonehouse Smokery.
Ingredients
4oog Northern Pasta Co. Fusilli
Olive oil
Fresh thyme, finely chopped.
1 small white onion, thinly sliced
2 cloves of garlic, finely chopped
Salt & pepper
Stonehouse Smokery oak smoked Cumbrian Chorizo
6 fresh tomatoes, finely diced
1 tsp tomato puree
½ glass white wine
½ bag baby spinach.
Gorgonzola
Method
Bring a large pan of salted water to the boil, then add the pasta & stir well.
To a large frying pan add 2 tbsp of olive oil, your onions, garlic, & thyme.
Place this on a gentle heat.
Once softened, add your chorizo & cook until it’s released all it’s oils.
Add you chopped tomatoes & the tomato puree & cook until the tomatoes
have broken down.
Add you wine & reduce until the sauce is almost dry. Season to taste.
Once the pasta is al dente, drain, reserving some of the cooking water.
Add the pasta to your sauce with some extra virgin olive oil,
salt, pepper & the baby spinach & stir through while still piping hot.
Add a little of the cooking water to loosen& finish with some gorgonzola
About Stonehouse Smokery
Stonehouse Smokery has its roots firmly embedded in the rural countryside of north Cumbria, their 10 acre small holding in the village of Moorhouse is nestled in between the beautiful and wild Solway Firth and the outskirts of Carlisle.
Lee is committed to only using locally sourced meat that’s led the most natural life possible, whether it be pork from their own herd of free range Tamworth pigs, Herdwick and Swaledale mutton from carefully selected Lake District hill farm, or hardy breeds of Highland cattle which can spend all year grazing in the Cumbrian fells…
Find out more about Stonehouse Smokery: www.stonehousesmokery.co.uk
