When I first thought of adding bacon crispy bits to the recipe I actually thought twice about posting this recipe, but actually, it was the bacon crispy bits that excited the monsters the most about this meal, and actually it really adds something to the dish,or at least I think so anyway! I would love to know what you think...
What you need:
250g dried spaghetti
glug of extra virgin olive oil
100g chorizo, diced
100g cherry tomatoes, halved
3 cloves garlic, sliced thinly
¼ tsp cayenne pepper (or pepper flakes, if you like more spice!)
1 cup pasta water
Handful of basil leaves, chopped
For the crunchy topping:
1 cup breadcrumbs, from any kind of dry bread
1/8 tsp dried herbs
1/4 cup Bacon flavour bits
Make your breadcrumbs putting the breadcrumbs and dried herbs in a mixer and browning under the grill, once toasted combine in a bowl with the bacon flavour bits and set them to the side.
Cook your spaghetti according to pack instructions and set aside KEEP THE DRAINED PASTA WATER!
Heat olive oil, on a low heat, and cook the chorizo for a minute. Add the garlic and cook for another minute, carefully not burning them! Add the tomatoes and pepper flakes (the amount will vary according to your taste).Add the pasta water and bring to the boil, then turn off heat and toss the pasta in the mixture. Add parmesan cheese, basil and crispy breadcrumbs and mix well. Serve hot with ciabatta bread and an olive oil and balsamic vinegarette.