Chorizo in tomato-ricotta sauce with tagliatelle

Name: Chorizo in tomato-ricotta sauce with tagliatelle
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Chorizo sausage; 1 TABLESPOON Olive oil; 200 g Spring onions; 1 Garlic clove; 1 TABLESPOON Flour; 100 ml Red wine; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 400 g ribbon noodles; 1/2 Pot of basil; 100 g Ricotta cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Chorizo sausage
1 TABLESPOON Olive oil
200 g Spring onions
1 Garlic clove
1 TABLESPOON Flour
100 ml Red wine
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
400 g ribbon noodles
1/2 Pot of basil
100 g Ricotta cheese

Directions

1
Peel the sausage from the casing and cut into slices. Heat oil in a pan. Fry the sausage slices for approx. 6 minutes while turning. Clean and wash spring onions and cut into small rolls. Peel garlic and press it through a garlic press
2
Remove the sausage from the pan. Sauté the spring onions and garlic in the sausage fat for about 2 minutes. Dust with flour, sauté briefly and deglaze with red wine and tomatoes. Bring to the boil and simmer for about 4 minutes while stirring. Season to taste with salt, pepper and sugar
3
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Wash basil, shake dry, pluck leaves from the stalks and cut into strips
4
Pour the pasta into a sieve, drain and put it back into the pot. Fold in sausage and sauce. Arrange on plates and sprinkle with basil. Arrange the ricotta on the plates