I have three words for y’all tonight- spicy SPREADABLE chorizo! It’s called sobrasada! This really changes the game for me. I love chorizo but I don’t love the texture. This is like chorizo butter it’s made with iberico pork and legit melts onto warm bread like butter does 😮‍💨😮‍💨 If you heat the sobrasada up a little bit before adding to a crispy buttered piece of toast it’s legit the perfect bite! Everyone has been telling me about crab manicotti and it’s been on my mind so I decided to make a deconstructed inside out manicotti type of vibe! I used this candy shaped pasta I got then made a whipped ricotta sauce. Adding in salted butter, shallots, & garlic! Next I melted the sobrasada into more butter and the texture of it cooked is just as enjoyable as it it raw- I was pleasantly surprised. Don’t judge me for the next part because I did get crab meat that was already picked- I have a really fresh tattoo on my forearm and I didn’t want to risk getting a bunch of crab juice on it 😭😭 Anyways I fried the jumbo lump crab meat in brown butter and waited until the end to add it into the pasta. I also sprinkled in a little bit of corn to the sauce! The pasta mixed with the sauce and the crab was absolutely delicious! It’s hard to tell on video but this type is pasta twirls a little bit like stuffed shells so it had a bunch of sauce in the middle too 😍 #sobrasada #pastatok #whippedricotta