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
