Ingredients
Serves: 4
- 400g tagliatelle
- 1 tbsp olive oil
- 150g chorizo, diced
- 1 onion, chopped
- 2 cloves garlic, chopped
- 200g cherry tomatoes, halved
- 100ml chicken stock
- 100ml cream
- 75g grated Parmesan cheese
- 2 tbsp fresh herbs, chopped
- Salt & pepper
Method
- Bring a pan of lightly salted water to the boil. Add the pasta and cook until aldente about 10 minutes or according to packet instructions.
- In the meantime, heat some oil in a sauté pan, over medium heat and add the chorizo, onion and garlic. · Season with salt and pepper.
- Cook for 2-3 minutes until the chorizo and the onions are softened and warmed through.
- Add the cherry tomatoes, chicken stock and cream and simmer for a further minute or so.
- Sprinkle over some parmesan or mature cheddar and stir to create a creamy smooth sauce. Cover and keep warm.
- Once the pasta is cooked, drain and transfer into the pan. Toss to coat the pasta with the creamy mixture.
- Serve immediately in warmed bowls and sprinkle with the rest of parmesan cheese, sprinkle of fresh herbs and some cracked black pepper
Disclaimer: The copyright of this article belongs to the original author. Reposting this article is solely for the purpose of information dissemination and does not constitute any investment advice. If there is any infringement, please contact us immediately. We will make corrections or deletions as necessary. Thank you.
