Chorizo and Cherry Tomato Linguine
with paprika and Parmigiano Reggiano- Cereals containing gluten
- Wheat
- Milk
- Barley
- Mustard
- Soya
- Mustard
- May contain traces of allergens
The creamy tomato sauce coating the linguine in this Italian-inspired dish is made all the better with slightly spicy chorizo. Blistered cherry tomatoes and grated Parmigiano Reggiano cheese add even more deliciousness.
Ingredients
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 unit(s)
Onion
2 unit(s)
Garlic
1 pack(s)
Passata
110 grams
Creme Fraiche
(Contains: Milk)
90 grams
Chorizo
(Contains: Milk)
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
2 unit(s)
Paprika
(Contains: Mustard)
20 grams
Parmigiano Reggiano D.O.P
(Contains: Milk)
125 grams
Cherry Tomatoes
Not included in your delivery
½ tsp
Sugar
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine then bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot (off the heat).
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- While the linguine cooks, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Place a large pan over medium-high heat (no oil).
- Once hot, fry the chorizo until it starts to brown, 3-4 mins.
- Add the onion to the pan and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
- Add garlic, tomatoes, ½ tsp sugar (per 2P) and another pinch of salt. Fry until tomatoes are softened, 6-7 mins.
- Add the passata, creme fraiche, stock and paprika.
- Simmer until thickened, 4-5 mins. Season to taste with salt, pepper and sugar.
- Loosen the sauce with a splash of water if necessary.
- Toss the linguine through the sauce to coat and warm through.
- Divide your pasta between deep plates or bowls.
- Finish with a sprinkling of Parmigiano Reggiano.
