The first time we found this recipe our curiosity was triggered by the combination of the Chorizo with Yogurt. How the strong garlic and chili flavor would combine with the sour of yogurt didn’t really connect in our minds.
Soon we started rewriting the dish PrimalBeings style and testing the recipe. We were surprised to find that the Yogurt really softened the strong Chorizo taste. Then we played around with different types of yogurt to figure out the balance. (and because we love the taste and benefits of goats yogurt) The light bitterness gives a completely different vibe to the dish. Suddenly the temperament we know from Spain really got across even without the lovely Manchego (Spanish sheep cheese)
The only thing we then needed to solve was that the goats yogurt softened the tastes even further. And even though Chorizo has quite a hefty taste more spice was needed to get the right balance. It took us some tries (and a lot of flaming mouths) but now the recipe really brings you that Spanish Temper.
Ingredients for 3 to 4 people:
400 gr. Pasta
200 gr. Chorizo
1 tsp. Rosemary
2 tbsp. Olive Oil
2 tsp. Dried Chili Flakes (or less if you don’t like the heat)
2 cloves of Fresh Garlic
Pinch of Sea Salt
2 Eggs1 Lemon
100 gr. Goat Yogurt
Optional: Good quality Sheep Cheese
IMPORTANT! Cooking the Pasta and making the sauce takes about the same amount of time. Cook the Pasta as usual and make sure you have everything ready/pre-cut when the Pasta hits the water. From this point you need to move fast.
Get a large pan with high edges which is also suitable for baking. You will end up with the entire dish in this pan.
Remove the skin from the Chorizo and cut it in 1cm cubes. Throw in the pan and add the Rosemary, Olive Oil and Chili Flakes. Only now you want to put the pan on a medium to low heat. You should see the fat from the Chorizo slowly melting from the sausage. This is the start of the sauce. Bake everything for about 3 minutes.
Now mix the Eggs, the juice of the Lemon and the Goat Yogurt in a separate bowl.
Add the Garlic (thinly sliced) and a pinch of Salt to the pan. Allowing it to bake for another 1 or 2 minutes until the Garlic is golden brown.
By now the Pasta should be as good as cooked (about a minute before “al dente” ). If not turn the sauce down to the lowest heat possible and continue when the Pasta is close to ready.
Make sure your sauce is on medium heat when you continue. Add the Yogurt mixture and the Pasta to the mix.
Stir the Pasta thoroughly. You will see that the egg starts to set a bit, due to the heat, after about thirty seconds. When you see this happen turn take the pan of the heat and stir just a little more to prevent burning.
If you have found a good quality Sheep Cheese, grate it over the pasta after plating.