Chorizo can pair perfectly with almost any pasta dish and we especially love it with tagliatelle. This meal is quick and easy and absolutely packed full of flavour and if I'm honest, it's one of my favourites.
If desired you can instead substitute the chorizo for Italian salami, which goes just as well.
This creamy chorizo pasta is sure to become a staple at dinner time and is the ultimate comfort food on a chilly evening, so without further ado, let's get on with the recipe!
Happy Cooking!
The Chai Home 😋
INGREDIENTS
Approx 5 servings
400g of tagliatelle
300g of chorizo or Italian salami (half cut into slices / half finely diced)
300g of chunky passata
100g of button mushrooms (finely sliced)
1x onion (finely diced)
3x garlic cloves (crushed & finely diced)
2x tbsp of cream cheese
1x cup of grated parmesan cheese (plus extra for serving)
1x tsp of dried chilli flakes
approx 6x large leaves of fresh basil (roughly chopped)
3x large sprigs of fresh thyme (leaves only)
1x cup of pasta water
METHOD
Bring a large pan of salted water to the boil and add your pasta and cook as instructed on the packet.
Add olive oil to a large frying pan or skillet and put on a high heat. Now add the onion, garlic, salt, pepper and chilli flakes, mix together and cook for 2 - 3 minutes.
Add the chorizo, mix together and on a medium heat cook for 2 - 3 minutes.
Add the sliced mushrooms, turn to a low heat, mix together and then add the passata.
Add the cream cheese and the grated parmesan and combine together well until the cheese has fully melted.
Add the fresh herbs and mix.
Once the pasta has cooked, add a cup of the pasta water to the sauce and stir.
Cook for a couple more minutes, then add your drained pasta to the sauce, mix together, serve and top with a fresh garnish of basil leaves and parmesan.
Comments