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Chorizo and tomato tagliatelle


Serves: 2
timePrep time: 15 mins
timeTotal time:
Chorizo and tomato tagliatelle
Recipe photograph by Toby Scott

Chorizo and tomato tagliatelle

Nothing beats a comforting bowl of pasta and this one's ready in just 15 minutes - scatter with parmesan and dig in!

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
705Kcal
Fat
24gr
Saturates
11gr
Carbs
84gr
Sugars
8gr
Fibre
10gr
Protein
33gr
Salt
1.6gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • ½ x 150g pack diced chorizo
  • 1 large garlic clove, sliced
  • 250g ripe tomatoes, roughly chopped
  • 200g dried tagliatelle
  • 125g frozen peas
  • 4 tbsp half-fat crème fraîche
  • 30g Parmesan, finely grated
  • 40g rocket

Step by step

  1. Bring a large pan of salted water to the boil, and heat a nonstick frying pan over a medium heat.
  2. Add the chorizo to the dry frying pan and cook, stirring occasionally, until it starts releasing its fat. Add the garlic and cook for 1 minute before adding the tomatoes. Season, and cook gently for 4-5 minutes until the tomatoes start to break down, adding a splash of water to help things along.
  3. Meanwhile, cook the tagliatelle in the salted boiling water for 7 minutes. Add the frozen peas and cook for 2-3 minutes more or until the pasta is tender, then drain, reserving some of the cooking water.
  4. Stir the crème fraîche and most of the Parmesan into the sauce, then toss with the tagliatelle, peas and most of the rocket, adding enough of the pasta cooking water to give the sauce a good coating consistency. Divide between warm bowls, pile a little more rocket on top and scatter with the rest of the Parmesan.

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