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Chorizo Spaghetti with Spiced Pepitas

Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Ingredients Method

Ingredients
  

Homemade Chorizo
  • 2 dried ancho or guajillo peppers
  • 3-4 dried bay leaves
  • 2 cloves garlic peeled
  • 1 tablespoon dried Mexican oregano*
  • 2 teaspoons smoked paprika
  • 1 teaspoon Mexican cinnamon ground*
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/4 cup cider vinegar
  • 454 g 1 lb ground pork
Spiced Pepitas
  • 1 cup raw pepitas
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon demerara sugar
  • 1/4 teaspoon ground coriander
  • Fresh ground pepper
  • 1 454 g, 1 lb box of dried spaghetti
  • 2 tablespoons olive oil divided
  • 454 g 1 lb chorizo (see above)**
  • 4 tablespoons unsalted butter
  • 4 cloves garlic thinly sliced
  • 1/2 cup dry white wine
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • 1/2 cup Parmesan cheese shredded
  • 1 batch Spice Pepitas see above
  • 1/4 cup fresh cilantro finely chopped
  • *Don't fret if you can't find Mexican cinnamon or Mexican oregano. Just use the more common varieties.
  • **If you opt to buy your chorizo be sure to remove the casting before sautéing.

Method
 

For the Chorizo
  1. Place the peppers and bay leaves in a medium-sized bowl and cover with boiling water. Let soak for 30 minutes. Drain the peppers and bay leaves and transfer them to a large food processor. Retain the soaking liquid.
  2. Add all the remaining ingredients with the exception of the vinegar and pork to the food processor. Blitz until the mixture resembles mulch. With the food processor running, stream in the vinegar. A thick paste should form. If the mixture looks dry, add some of the soaking liquid in tablespoon increments.
  3. Place the ground pork in a large bowl. Add the paste and, using a clean hand, integrate the paste evenly into the pork. Cover with plastic wrap and transfer to the fridge. Let the pork sit for at least 1 hour.
For the Pepitas
  1. While the pork is chilling, preheat the oven to 325°F.
  2. Place the pepitas in a medium-sized bowl and add the remaining ingredients. Toss to coat.
  3. Pour the dressed pepitas onto a baking sheet lined with parchment paper. Spread the pepitas with a clean hand to ensure they are evenly dispersed.
  4. Roast the pepitas for 13-15 minutes, rotating the pan halfway through. Remove the pepitas and let cool completely before transferring to a bowl. Set aside until ready to use.
For the Pasta
  1. Place a large pot of water over high heat and bring to a rolling boil. Liberally salt the water and add the spaghetti. Cook the pasta according to the package's directions. Once cooked, drain the pasta, retaining roughly a cup of the cooking liquid. Toss the pasta in a little olive oil and set aside until ready to use.
  2. While the pasta is cooking, heat 1 tablespoon of the olive oil in a large, deep skillet until shimmering. Add the chorizo and sauté until well-browned and cooked through. Transfer the chorizo to a large bowl and set aside.
  3. Return the skillet to the heat and add the remaining olive oil and the butter to the pan. Once the butter is melted and frothy, add the garlic and sauté until fragrant and lightly browned. Add the white wine and lime juice and deglaze the pan. Bring the mixture to a boil and stir in the salt.
  4. Add the cooked pasta to the skillet and toss to coat. Add a little pasta water to thicken the sauce. Stir in the chorizo and the parmesan cheese. Cook, stirring constantly, until the cheese has melted and the chorizo is heated through.
  5. Divide the pasta amongst four plates and garnish with a sprinkling of Spiced Pepitas, chopped cilantro and additional Parmesan cheese. Serve immediately.