Tagliatelle in chorizo-paprika sauce (pasta sauce)

Name: Tagliatelle in chorizo-paprika sauce (pasta sauce)
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 2 red and yellow peppers; 1 small onion; 75 g Chorizo sausage (Spanish pepper salami); 2 TABLESPOONS Olive oil; 1 TEASPOON Flour; 300 ml Vegetable broth (instant); 50 g Whipped cream; 1 TABLESPOON Aiwar (spicy-hot spice paste); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 g Tagliatelle (Italian ribbon noodles); 100 g Spinach tagliatelle (Italian ribbon noodles); 2-3 stem(s) Tarragon; 7-10 Tbsp Oil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

2 red and yellow peppers
1 small onion
75 g Chorizo sausage (Spanish pepper salami)
2 TABLESPOONS Olive oil
1 TEASPOON Flour
300 ml Vegetable broth (instant)
50 g Whipped cream
1 TABLESPOON Aiwar (spicy-hot spice paste)
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 g Tagliatelle (Italian ribbon noodles)
100 g Spinach tagliatelle (Italian ribbon noodles)
2-3 stem(s) Tarragon
7-10 Tbsp Oil

Directions

1
Quarter the peppers, clean and wash them. Place one red and one yellow pepper on a baking tray coated with olive oil and roast in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15 minutes. In the meantime, cut the remaining peppers into bite-sized pieces. Peel and finely chop the onion. Cut the chorizo into slices. Take the bell peppers out of the oven and let them cool down a little.
2
In the meantime heat the oil in a wide pot. Brown the chorizo and the paprika pieces in it, take them out. Add the onion to the frying fat and sauté. Peel the skin off the roasted peppers and put them into the frying fat. Dust with flour and sweat it on. Add vegetable stock and cream while stirring. Puree everything and stir in the aiwar. If necessary season with salt and pepper. Cook noodles in boiling salted water according to package instructions. In the meantime wash tarragon and shake dry. Pluck the leaves from the stalks, except some for decoration, and chop them finely. Add chorizo, pieces of pepper and tarragon to the sauce.
3
Puree everything and stir in the aiwar. If necessary season with salt and pepper. Cook noodles in boiling salted water according to package instructions. In the meantime wash tarragon and shake dry. Pluck the leaves from the stalks, except some for decoration, and chop them finely. Add chorizo, pieces of pepper and tarragon to the sauce. Serve the pasta and sauce together and garnish with the remaining tarragon. Sprinkle with black pepper