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Chorizo and Tomato Linguine
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Chorizo and Tomato Linguine

Chorizo and Tomato Linguine

with garlic and Italian cheese

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 Italian style cheese add even more deliciousness.

Tags:
Quick
Family Friendly
Allergens:
Wheat
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

125 grams

Cherry Tomatoes

1 unit(s)

Onion

2 unit(s)

Garlic

1 pack(s)

Passata

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

110 grams

Creme Fraiche

(Contains Milk)

100 grams

Chorizo

(Contains Milk)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

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Nutrition Values

Energy (kJ)3297 kJ
Energy (kcal)788 kcal
Fat32.4 g
of which saturates15.9 g
Carbohydrate90.3 g
of which sugars16.4 g
Dietary Fiber2.2 g
Protein30 g
Cholesterol0 mg
Salt2.41 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Colander

Instructions

Make the Pasta
1
  • Boil a large pot of salted water for the linguine
  • When boiling, add the linguine then bring back to the boil.
  • Cook until softened, 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.

Get Prepped
2
  • 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.
Simmer the Sauce
3
  • 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 and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
  • Add garlic, tomatoes, ½ tsp sugar (double for 4p) and another pinch of salt. Fry until tomatoes are softened, 6-7 mins. 
  • Add the passata and creme fraiche. Simmer until thickened, 4-5 mins. Season to taste with salt, pepper and sugar.
Finish and Serve
4
  • 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 cheese.
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