Sausage & Chorizo Pasta

INGREDIENTS

• 1 Tbsp Simply Better Italian Extra Virgin Olive Oil
• 1 Pack Simply Better 6 Irish Pork Sausages (large size)
• 300g Simply Better Italian Bronze Die Tagliatelle
• 1 Red Onion, sliced thinly
• 2 Garlic Cloves, crushed
• 80g Simply Better Spanish Chorizo Ibérico de Bellota, diced
• 1 Pack Simply Better Tomistar Tomatoes, halved
• 2 Tsp Simply Better Paprika
• 2 Tbsp Fresh Basil, chopped finely
• 2 Heaped Tsp Simply Better Sundried Tomato & Chilli Pesto
• 50g Fresh Spinach
• 100ml Simply Better Single Source Irish Jersey Cream
• 40g Simply Better Parmigiano Reggiano PDO, grated plus extra to serve

METHOD

1. Cook the pasta according to pack instructions until al dente, drain and reserve a little of the cooking water.
2. While the pasta is cooking, heat a frying pan over a medium to high heat. Remove the skin from the sausages and add to the pan, break the sausages into small pieces with the back of a spoon and cook for 5–6 minutes.
3. Add the sliced onion, garlic, smoked paprika, diced chorizo and tomatoes and cook for a further 6–8 minutes.
4. Add the sundried tomato and chilli pesto to the pan with the spinach, cream, parmesan and reserved cooking water. Stir everything to combine then fold in the cooked tagliatelle and fresh basil. Season to taste and serve.