Chorizo de Bilbao and Garlic Spaghetti Recipe

Chorizo is the Spanish term for sausage.  It usually refers to several types of pork sausages.  One famous chorizo in the Philippines is the Chorizo de Bilbao.  While Bilbao may refer to a municipality in Spain many believe that Chorizo de Bilbao is actually a Filipino creation.  It is generally made with lots of Spanish Paprika which is probably the reason why some would refer to it as Spanish sausage.  It's garlicky taste adds a lot of flavor to any dish you mix it with.  

There's a very good Chorizo Bilbao with Garlic Pasta at Petra and Pilar at the JAKA Bldg. (Chino Roces) in Makati.  I often craved for this dish every time I'm in the area.  And then it dawned on me that I should just have made my own!  One order can set you back for around 350 pesos while you can buy a pack of Chorizo de Bilbao from the same restaurant for just around 100 pesos.  And that's exactly what I did.  Here's the recipe for Chorizo Garlic Spaghetti in White Sauce.  My own take on this delectable dish from Petra and Pilar.

Chorizo Garlic Pasta ala Petra and Pilar 

(2 servings)

Ingredients:

150 grams Spaghetti or your choice of pasta

6 cloves of garlic, minced

1 1/2 Tablespoon Olive oil

2-3 pieces Chorizo de Bilbao, diced (Petra and Pilar Chorizo de Bilbao)

Parmesan cheese, for topping

White Sauce (Bechamel sauce):  (or use All Purpose Cream)

1 Tablespoon Salted Butter (Anchor)

1 Tablespoon All purpose Flour

1 Cup Fresh Milk (Alaska Slim Fresh Milk)

2 cloves garlic, grated

Salt and Pepper

Method:

Step 1: Prepare ingredients

-       Mince garlic cloves and dice Chorizo de Bilbao (1 cm x 1cm cubes)

-       Prepare all other ingredients and set aside.

Step 2: Prepare Pasta

-       Cook pasta (spaghetti) a couple of minutes less than indicated in the package.  Boil in water with a little salt and oil.  Cook al dente.

 

Step 3: Cook Chorizo de Bilbao and Garlic

-       Heat olive oil in sauté pan (low heat).  Add minced garlic.  Let garlic flavor infuse with the oil (30 seconds).  Add diced Chorizo de Bilbao and cook until it releases its juices and is a little browned.  Try to avoid browning the garlic.  Remove from heat and set aside.

 

Step 4: Prepare White Sauce while cooking Chorizo de Bilbao

-       Skip this part if you're using All Purpose Cream. 

-   On low heat, add butter and grated garlic in a sauce pan.  Let sit for 30 seconds.  Add flour and stir continuously until flour absorbs all the butter (makes a roux).

-       Slowly add milk while continuously stirring to avoid lumps in the sauce. 

-       Continue stirring on low heat until sauce is of desired consistency (a little cream-like in thickness).

 

Step 4: Assembly

-       Strain white sauce into Chorizo de Bilbao mixture.  Mix in low heat.  Taste.  Adjust taste with salt and pepper as needed.  Toss drained pasta into mixture and a little parmesan cheese.  Transfer to serving plate, top with some of the Chorizo de Bilbao, some parmesan cheese, and drizzle a little olive oil on top.  Serve.

As Mark Bittman would put it, you can never have too much of garlic.  Add more cloves of garlic in the recipe if you want.  And remember that Parmesan cheese is a bit salty so take that into consideration when you are seasoning your sauce.  Better yet, mix the cheese with your sauce and use it as seasoning!

This is definitely one recipe I'd keep making for life!  It's simple yet very tasty!  Garlic and Chorizo de Bilbao rocks!

Chorizo Bilbao Garlic Spaghetti - Best shared with Friends!

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