Even the best recipes get even better when you're cooking for a good goal. Mario Batali's vibrant spaghetti dish was specially crafted for EAT (RED) SAVE LIVES. Featuring juicy, warm heirloom tomatoes, browned and crisped chorizo, and pasta cooked to a perfect al dente, it’s hearty, satisfying, and can be adjusted to match your ideal level of heat. As Mario says, Ain’t it delicious when good food does great things?
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Heirloom Grape Tomatoes
Fresh Pork Chorizo
Wash and dry all produce. Bring a large pot of salted water to a boil. Thinly slice ½ clove garlic (use the rest as you like). Pick basil leaves from stems. Roughly chop leaves and stems, keeping them separate. Thinly slice jalapeño until you have about 2 tsp, removing ribs and seeds for less heat. Halve tomatoes.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, about 9-11 minutes. Reserve a few big splashes of pasta cooking water, then drain.
While pasta cooks, heat 1½ TBSP olive oil in a large pan over medium heat. Add garlic, basil stems, and ¼ cup chorizo (about ⅓ of the package), breaking up meat into pieces. Cook, stirring, until chorizo is browned, 3-4 minutes. Add jalapeño (to taste) and cook until fragrant, about 30 seconds.
Add tomatoes to pan. Cook until slightly softened, about 3 minutes. Season with salt and pepper. Add drained spaghetti to pan along with a splash of pasta cooking water. TIP: Add just enough pasta cooking water to loosen things up—the starches will help everything adhere to the noodles and give the dish a beautiful consistency.
Toss everything in pan until evenly combined and spaghetti is coated, about 1 minute. Remove from heat. Add basil leaves and Parmesan (reserving a little of each for garnish) and toss until well-combined and cheese has melted slightly.
Divide pasta between plates. Finish with a drizzle of olive oil, then garnish with reserved basil leaves and Parmesan and serve.