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Roasted chorizo & tomato tagliatelle
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1 pack 6 Waitrose Chorizo Sausages
2 tbsp olive oil
1 red onion, finely chopped
2 cloves garlic, finely sliced
1 red chilli, finely chopped
1 carrot, coarsely grated
1kg cherry tomatoes
¼ x 15g pack oregano, leaves only, chopped
1 tbsp balsamic vinegar
250g pack Artigiano Pastaio Giuseppe Cocco Egg Tagliatelle
¼ x 25g pack flat leaf parsley, chopped
Parmigiano Reggiano, to serve
1. Preheat the oven to 180°C, gas mark 4. Twist each sausage in the centre to make 2 smaller ones. Cut with scissors.
2. Warm a deep roasting tin over a medium heat, add the oil and the sausages. Cook for 5 minutes until evenly browned. Add the onion and cook for 3-4 minutes before adding the garlic, chilli and carrot. Cook for a further minute. Add the tomatoes, oregano and balsamic and toss together. Roast in the oven for 30 minutes.
3. Bring a large saucepan of water to the boil and cook the pasta according to pack instructions. Add about 50ml of pasta cooking water to the roasting tin and stir in well.
4. Drain the pasta and toss with the sauce in the roasting tin. Scatter with the parsley and serve with the cheese to grate over and plenty of black pepper.
Typical values per serving: