Mario Batali's Spaghetti

🥘 Ingredients

• Parmesan cheese
  ¼ cup
• basil
  ½ oz
• fresh pork chorizo
  ½ cup
• garlic
  1 clove
• heirloom grape tomatoes
  8 oz
• jalapeno
  1 unit
• olive oil
  3.667 tbsp
• pepper
• salt
• spaghetti
  12 oz

🍳 Cookware

• large pot
• large pan

1. 

   1

   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 jalapeno until you have about 2 tsp, removing ribs and seeds for less heat. Halve heirloom grape tomatoes .

   garlic: 1 clove, basil: ½ oz, jalapeno: 1 unit, heirloom grape tomatoes: 8 oz
2. 

   2

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, ⏱️ 11 minutes . Reserve a few big splashes of pasta cooking water, then drain.

   spaghetti: 12 oz
3. 

   3

   While pasta cooks, heat 1½ TBSP olive oil in a large pan over medium heat. Add garlic, basil stems, and ¼ cup fresh pork chorizo (about 1/3 of the package), breaking up meat into pieces. Cook, stirring, until chorizo is browned, ⏱️ 4 minutes . Add jalapeno (to taste) and cook until fragrant, ⏱️ 30 seconds .

   olive oil: 3.667 tbsp, fresh pork chorizo: ½ cup
4. 

   4

   Add tomatoes to pan. Cook until slightly softened, ⏱️ 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

   salt, pepper
5. 

   5

   Toss everything in pan until evenly combined and spaghetti is coated, ⏱️ 1 minutes . Remove from heat. Add basil leaves and Parmesan cheese (reserving a little of each for garnish) and toss until well-combined and cheese has melted slightly.

   Parmesan cheese: ¼ cup
6. 

   6

   Divide pasta between plates. Finish with a drizzle of olive oil, then garnish with reserved basil leaves and Parmesan and serve.