This recipe for FUSILLI WITH TOMATO PESTO, CHORIZO AND ROSEMARY was kindly donated by Sacla’ who have teamed up with chef and mum Rachel Allen to create some new Pesto recipes, especially for those important family moments around the table. Try Rachel’s  recipe for FUSILLI WITH TOMATO PESTO, CHORIZO AND ROSEMARY which is included in the new Sacla’ cook book   ‘La famiglia – the family book of pesto’. Rachel said about this recipe: ‘I’ve always got chorizo in my fridge and pasta and Pesto in my larder. So this dish is so familiar, I can cook it with my eyes closed.’ Try and make it following Rachel’s instructions and visit for more family recipe inspiration. 


Serves 4


400g/14oz fusilli pasta

150g/5oz chorizo, skinned and cut into 1cm/½in cubes

1 tbsp olive oil

200ml/7floz double cream

½ jar Sacla’ Sun-Dried Tomato Pesto

1 tbsp fresh rosemary, finely chopped

25g/1oz Parmesan, finely grated plus extra for sprinkling

Salt and pepper


Watch the video recipe

Bring a large pan of water to a rolling boil. Add the fusilli, return to the boil and cook for about 8 minutes or until cooked to your liking. Drain the pasta but reserve 150ml/5floz of the cooking water as this is very useful for adding to the pasta sauce if it becomes too thick, or stirring into the pasta itself if you’re waiting for the sauce to cook and the pasta starts to stick. It’s not necessary to add oil or butter to the pasta once it’s drained.

While the pasta is cooking, put the chorizo in a cool pan with the olive oil, then place on a low-to-medium heat and cook for just a couple of minutes until the chorizo starts to look shiny and oily. Don’t brown the chorizo as it can burn easily, just soften it.

Add the cream, tomato pesto, chopped rosemary and the grated Parmesan, mixing well. Bring to the boil, and cook for a couple of minutes until it’s all blended together beautifully. Season to taste.

Finally, combine the pasta and sauce over a medium heat and stir gently, adding some pasta cooking water if it needs loosening. Serve with extra Parmesan cheese sprinkled over the top.

Make it yours

If you really love the heat, try this recipe with Sacla’ Fiery Chilli Pesto.


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