Spaghetti with chorizo and spiced ricotta

by Ed Halmagyi


  • 400g spaghetti
  • 2 chorizo, finely sliced
  • 1 red onion, finely sliced
  • 4 cloves garlic, minced
  • 2 Tbsp extra virgin olive oil
  • ¼ cup green olives, chopped
  • salt flakes and freshly-milled black pepper
  • 1 bunch parsley, sliced
  • ½ bunch basil sliced
  • ¼ cup grated parmesan
  • 1 cup ricotta, crumbled
  • 2 limes, juiced


1 Cook the pasta in a large saucepan of rapidly-boiling salted water according to manufacturer’s instructions, until al dente. Drain well.
2 Meanwhile, fry the chorizo in a medium saucepan over a moderate heat for 5 minutes, until lightly browned. Mix in the onion, garlic and olive oil and cook for 1 more minute. Season with salt and pepper.
2 Fold in the herbs, cheese and juice, then toss in the pasta. Mix well, then serve.