Tomato Mascarpone & Chorizo Tagliatelle

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This is a great one if you’re in a rush. Give it a go, it’s cheap, tasty and doesn’t take long – it’s so easy it’s impossible to mess up.

You will need;

• 2 x Boiling pan
• Colander
• Knife
• Chopping Board
• Hand Blender (don’t worry if you haven’t got one)

Ingredients;
(Serves 4)

• Tagliatelle / approx 800g, 2 tins (Dried is marginally cheaper but if you get fresh it will be much faster)
• Mascarpone Cheese / 400g (can be found in most supermarkets)
• Tomato Paste / 50g
• Chorizo / 200g
• Basil / 1 handful
• Cherry Tomatoes / 300g
• Salt & Pepper

Recipe;

1. Put the pasta on to boil;

• Firstly bring a pan full of water to the boil and season with salt.
• Next add the tagliatelle to the water. Leave in for 3 minutes then remove if it is fresh. Leave for 12 minutes if dried.

2. Make the tomato mascarpone cheese sauce;

• Place all the chopped tomatoes into the other boiling pan and place on a high heat. Leave for 10 minutes to reduce, stirring occasionally. (to reduce the liquid means to heat it until some of the water evaporates leaving a thicker liquid)

• Next add the mascarpone cheese to the pan and hand blend, if you don’t have one just mix well until all is combined into a light orange colour.

• Then chop the cherry tomatoes in half and slice the chorizo, making sure you remove the skin from the chorizo (as this is chewy). Add this to the pan and simmer on a medium heat for 5 minutes to infuse the flavours.

3. Drain the pasta and mix;

• Drain the pasta using a colander. Give it a good shake to ensure that all the water is removed.
• Lastly mix the pasta with the sauce and add a pinch of salt and pepper. Finish off by mixing in the chopped basil.

To Serve;

Serve central in a bowl and drizzle some of the excess sauce around the side, garnish with a basil leaf.

I hope you all enjoy the recipe.

Check out some more of my recipes at The National Student.

Would love to hear feedback and I’ll see you next time – eat well


Recipe written by Seb Holmes