Creamy chorizo tagliatelle

Name: Creamy chorizo tagliatelle
Cook time: 25 min
Yield: 2
Cuisine: Madrid, Spain

with rosemary roasted cauliflower and Parmesan

Ready in around 25 mins

RECIPE FACT:

Chorizo and pasta are a popular combination eaten throughout Spain. The pasta of choice is usually macaroni.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210⁰c (fan bake). Bring a pot of salted water up to the boil over a high heat.
1. TO COOK THE ROSEMARY CAULIFLOWER:

Line an oven tray with baking paper. Cut the cauliflower into small bite sized pieces and place on the tray. Drizzle over the rosemary oil, season with salt and pepper and turn the cauliflower to coat in the oil. Bake in the oven for 18-20 mins or until cooked through and starting to char around the edges.
2. TO COOK THE CHORIZO:

Slice the chorizo into 1 cm cubes. Place a non-stick frying pan over a medium-low heat. Once hot, add the chorizo and cook for 2-3 mins.
3. TO COOK THE FRESH TAGLIATELLE:

Loosen the fresh GF tagliatelle strands gently with your hands. Once the water is boiling, add the tagliatelle and cook for 2-3 mins until al dente. Drain the tagliatelle into a colander. Toss with oil to stop from sticking.
4. TO FINISH THE CREAMY CHORIZO TAGLIATELLE:

Pour in the creamy capsicum sauce into the pan with the chorizo and cook for 2-3 mins. Add the peas and tagliatelle, toss to combine and cook for 1-2 mins until heated through.
TO SERVE:

Spoon creamy chorizo tagliatelle into bowls. Top with roasted rosemary cauliflower and a handful of rocket. Sprinkle with shaved Parmesan and a grind of freshly cracked pepper.