The beloved Ilonggo chorizo recado is given another use in pasta. Give this one a try next time you have some on hand, or make your own!
My favorite dish to make when I have chorizo recado on hand is this pasta.
The “sauce” itself is done even before the spaghetti cooks.
This is one meal to have in your back pocket when you are short on time and need to put a meal quickly on the table.
Chorizo Recado – what?
In Negros Occidental (at least based on my knowledge, I cannot vouch for the Oriental part…) we have 2 types of Ilonggo chorizo, chorizo recado and chorizo hamonado.
Chorizo recado is garlicky, sour and saltier compared to chorizo hamonado which is sweet. When you fry the chorizo hamonado, the sugar caramelizes and the chorizo become sticky and oh so good.
Obviously, with my sweet tooth, I preferred chorizo hamonado, but my Dad loved chorizo recado.
You can also get these chorizos either stuffed in pig casings and formed into tiny fat chorizo fingers or as pudpud, which is without the casing.
Make your own Chorizo Recado
If you don’t have a source of ready-made chorizo recado, you first have to make your own.
We like to grind our own pork, mainly because ground pork here in Switzerland is ridiculously expensive. Also, I get to add a bit more fat, which is important in making chorizo and other sausages.
Michael Ruhlman, in his book “Ratios” suggests a ratio of 3 parts lean meat to 1 part fat. I never go that far, but I try to buy a piece of pork shoulder that has more fat marbling.
Once you have your pork, it is a matter of mixing all the ingredients, pouring over the pork and marinating at least overnight.
If I am not using the chorizo right away, I will usually roll them into sausage logs and wrap them in wax paper. This makes freezing and defrosting faster.
Skinless chorizo recado logs
First, cut out wax paper squares, about 5 inches wide.
Then, portion around 40g of the chorizo mixture and roll into a log.
Place in the middle of the wax paper square and roll up.
I made a quick video to show you how I roll them.
Now, on to the pasta!
Cook pasta according to package directions.
In a large pan, heat olive oil (1 tbsp if your chorizo is fatty, 2 tbsp if on the lean side) fry the garlic until golden brown.
Add the chorizo and fry until well done.
Add the herbs and chopped tomato, if using. Mix well.
Drain the pasta, reserve 2 tbsp pasta water, and add the pasta and the water to the pan with the chorizo mixture. Toss well, top with freshly grated parmesan cheese and serve immediately.
Other Filipino Recipes You Might Like
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Calories
Fat
Carbs
Protein
Tweety
Yields 4
5 minPrep Time
10 minCook Time
15 minTotal Time
Save RecipeIngredients
- 500 g ground pork (20% fat will be nice)
- 3 large garlic cloves, minced (around 2 tbsp)
- ¼ c apple cider vinegar
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1 1/2 to 2 tbsp smoked Spanish paprika (based on your preference)
- ¼ tsp cayenne pepper (more if you prefer spicy)
- 2 bay leaves, or ¼ tsp ground bay leaves
- 400 g spaghetti
- 3 cloves garlic, minced
- 200 g chorizo recado
- 1 tsp mixed Italian herbs (may substitute with a mix of/or any of the following: thyme, oregano, basil and parsley)
- Optional: 1 chopped tomato
- 1 – 2 tbsp olive oil
- Freshly grated parmesan cheese to serve
Directions
- Place the pork in a large bowl.
- Mix everything, except the pork and whole bay leaves, in a small bowl. Pour over the pork and massage well with your hands. Stick the bay leaves in and marinate at least overnight before using.
- I like to portion this out into 35 – 40 gram skinless sausages or into 120g portions to be frozen.
- Cook pasta according to package directions.
- In a large pan, heat olive oil (1 tbsp if your chorizo is fatty, 2 tbsp if on the lean side) fry the garlic until golden brown.
- Add the chorizo and fry until well done.
- Add the herbs and chopped tomato, if using.
- Drain the pasta, reserve 2 tbsp water, and add the pasta and the water to the pan with the chorizo mixture. Toss well, top with grated cheese and serve immediately.
Notes
Prep and cook time for only pasta. If you are also making the chorizo recado, allow at least 4 hours for marinating.
