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.
Ingredients
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
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
110 grams
Creme Fraiche
(Contains Milk)
100 grams
Chorizo
(Contains Milk)
10 grams
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
2 sachet(s)
Paprika
(Contains Mustard)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Utensils
Instructions
- 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.
- 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 heat (no oil).
- Once hot, dry-fry the pine nuts, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside.
TIP: Watch them closely—they can burn easily.
- Return the pan to 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, creme fraiche, paprika and stock. 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 cheese and a scattering of pine nuts.
