Chorizo, Tomato & Wilted Rocket Tagliatelle

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chorizo, tomato and wilted rocket tagliatelle

This recipe, we must confess, is not ours. It actually comes from Pick ‘n Pay’s website. There were two reasons we made it though. One, it looked (and ended up tasting) positively scrumptious. Two, we really want to win a competition for once in our lives.

Pick ‘n Pay has started a cute little website called InstaCook. Which, as we were disappointed to learn, has absolutely nothing to do with Instagram. For this competition you take a recipe from Pick n Pay’s website, make it, snap it and submit it on the InstaCook website. Entrants stand in line to win a R150 000 kitchen which is quite a sweet deal. So this is the recipe we chose to make. Please please please won’t you vote for it? Or you can enter the competition yourself. Whatever.

Alex and I had a really great time making this dish. Not only was it easy and really quite delicious, but we also learned a LOT about food styling. Making a plate of Tagliatelle look beautiful is surprisingly difficult…

Right. So here’s what you need:

500g fettucine or Tagliatelle
Olive oil for frying
1 medium sized red onion, chopped
2 chorizo sausages, sliced
350g rosa tomatoes, halved
A punnet of rocket
Gorgonzola for crumbling (we used parmesan instead)
Salt and pepper to taste

As you can see, there’s really not much to it. It’s just a few basic ingredients that work so, so well together. Let’s get to the fun part:

• Cook the pasta until al dente.
• Meanwhile, fry your red onion in a dash of olive oil until translucent. We’d suggest using a large pan, as the entire dish will be going in here at the end.
• Add the chorizo, and cook for a further 5-10 minutes. Or more, depending on how crispy you like your chorizo.
• Take a moment to reflect on how darn amazing the onion and chorizo smells right now. Right?
• Add the tomatoes just before your chorizo is how you want it and cook until soft.
• Strain and rinse your pasta, and chuck it in with the chorizo and tomatoes. Cook until heated through.
• Remove from heat and add the rocket just before serving so that it doesn’t get too soggy.
• Crumble in your gorgonzola (if you’re using it) or top with parmesan.
• Done!

This pasta is best served in the biggest bowls you can find, and eaten on the couch with nothing but a fork. You’ll definitely be going back for seconds.

rosa tomatoes  rosa tomatoes and parmesanrosa tomatoes, rocket and chorizoChorizo, tomato and wilted rocket tagliatelle

view my food journey on zomato!


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