Creamy chorizo pasta
Ingredients
Quantity |
Ingredient |
About 300-400g |
Tagliatelle pasta |
300 ml |
Cream (full fat) |
30 ml |
Tomato puree |
3 cloves |
Garlic |
Half of a |
Fennel |
500g |
Fresh chorizo |
100ml |
Parmesan cheese |
A fair amount of |
Parsley |
A glug of |
Olive oil |
A little bit of |
Salt |
Possible adjustments
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It’s actually quite tasty to just replace the chorizo with salsiccia instead if that’s what you’re in the mood for. It won’t be a creamy chorizo pasta anymore at that point though for obvious reasons.
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Obviously it’s not a requirement to use tagliatelle pasta. Spaghetti or linguine or any other similarly shaped pasta works just as well. I havent tried it with other pasta shapes, but it could potentially work as well (but may require additional sauce).
Mise en place
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Open up the sausages and grab the meat from them, roughly tear up the meat into smaller pieces. Discard the sausage casings.
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Slice the garlic into thin slices.
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Slice the fennel into thin slices.
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Grate the parmesan cheese and set aside.
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Chop the parsley finely and set aside.
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Get salted water for the pasta up to a boil.
Cooking steps
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Toss the pasta in the water and turn on a timer for it, then continue with the next steps. When the pasta is done, save about 50-100ml of the pasta water before grabbing it.
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Heat a pan to medium-high and put a glug of olive oil in it.
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When the pan is high, fry the sausage meat in the pan for about 4 minutes.
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Toss the fennel and garlic slices in the pan together with the sausage meat, let it cook for another 2 minutes.
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Add the tomato puree to the pan and stir it in.
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Immediately after the tomato puree has been stirred in, add all of the cream. At this point there may be stuff stuck on the bottom of the pan, use a spatula and scrape it loose.
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Let it cook for 3-4 minutes.
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Add the parmesan to the pan and let it melt into the sauce.
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Add the parsley
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Taste and potentially add some salt.
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Either add the pasta to the pan and mix it together into one big dish, or serve the pasta separately and let everyone mix on their own plates.