Fresh Fettucine & Chorizo Roast Cherry Tomato Sauce
with Almond Pangrattato & Pear Salad- Gluten
- Wheat
- Almond
- Milk
- Eggs
- Sulphites
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Peanuts
- Sesame
- Traces of Tree Nuts
Give fresh fettuccine a sauce it deserves, like this creamy one here, infused with garlic, fresh rosemary and parsley, and a good squeeze of lemon for a burst of brightness. Chorizo adds an umami-rich depth of flavour, while roasted cherry tomatoes add natural sweetness and juiciness, and work with the lemon to add the perfect amount of zing.
Ingredients
3 clove
garlic
1 bag
parsley
1 sprig
rosemary
½
lemon
1
pear
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
slivered almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Tree Nuts.)
1 packet
light cooking cream
(Contains: Milk;)
1 pinch
chilli flakes
1 sachet
chicken-style stock powder
1 packet
Egg Fettuccine
(Contains: Gluten, Wheat, Eggs;)
1 bag
salad leaves
1 drizzle
balsamic glaze
(Contains: Sulphites;)
1 punnet
snacking tomatoes
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop parsley. Pick and finely chop rosemary. Halve the snacking tomatoes. Zest lemon to get a generous pinch and cut into wedges. Thinly slice pear. • Roughly chop mild chorizo. • Place tomatoes on a lined oven tray. Toss with a drizzle of olive oil and a pinch of salt and pepper. Roast until softened, 15-20 minutes.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. • Cook panko breadcrumbs (see ingredients) and slivered almonds, stirring, until golden brown,2-3 minutes. • Add the lemon zest, 1/2 the garlic and 1/2 the parsley and cook until fragrant, 1-2 minutes. • Transfer to a bowl. Season, then set aside.
• Return frying pan to a medium-high heat with a small drizzle of olive oil. Cook chorizo until golden, 3-5 minutes. • Add rosemary and remaining garlic and cook until fragrant 1-2 minutes. • Reduce heat to medium. Add light cooking cream, a pinch of chilli flakes (if using) and chicken-style stock powder. Simmer until slightly thickened, 1-3 minutes. • Add the brown sugar and a squeeze of lemon juice. Stir through remaining parsley. Season to taste.
• While the chorizo is cooking, cook fettuccine in the saucepan of boiling water until ‘al dente’, 3 minutes. • Reserve some pasta water (2 tbs for 2 people / 4 tbs for 4 people), then drain pasta and return to saucepan. Add a small drizzle of olive oil to prevent pasta from sticking.
• To the frying pan with the cream sauce, add pasta and roasted tomatoes, gently tossing to coat. • In a medium bowl, combine salad leaves and pear. Add grated Parmesan cheese and a drizzle of balsamic glaze and toss to combine.
TIP: If the sauce looks too thick, add a splash of the reserved pasta water to loosen.
• Divide fettuccine and chorizo-roast cherry tomato sauce between bowls. Top with almond pangrattato. • Serve with pear salad and remaining lemon wedges. Enjoy!
