with paprika 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.
Allergens
Utensils
Tags
Creme Fraiche
110 grams
Onion
1 unit(s)
Dried Linguine
180 grams
Cherry Tomatoes
125 grams
Chicken Stock
1 sachet(s)
Chorizo
180 grams
Paprika
2 sachet(s)
Garlic
2 unit(s)
Grated Italian Style Hard Cheese
20 grams
Passata
1 pack(s)
Sugar
0.5 tsp
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine then bring back to the boil.
- Cook until softened, 10-12 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-high heat (no oil).
- Once hot, fry the chorizo until it starts to brown, 3-4 mins.
- Add the onion to the pan 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, stock and paprika.
- 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.
3926
kJ
Energy (kJ)
938
kcal
Energy (kcal)
42.4
g
Fat
19.2
g
of which saturates
94.3
g
Carbohydrate
19.5
g
of which sugars
7
g
Dietary Fiber
36.3
g
Protein
0
mg
Cholesterol
5.55
g
Salt
