Ingredients • 200g tagliatelle • 120–150g chorizo, sliced • 1 small onion, finely diced • 2–3 garlic cloves, minced • 1 small red chilli (optional), finely chopped • 100ml dry white wine • 150ml double cream • 1 tbsp tomato purée • 30g Parmesan, grated (plus extra to serve) • 1 tsp smoked paprika • Small handful fresh parsley, chopped • Salt & black pepper • 1 tbsp olive oil
⸻
Method Boil tagliatelle in salted water until al dente. Reserve a cup of pasta water. Heat olive oil in a pan, add the sliced chorizo and cook for 3–4 mins until it releases its oils and becomes slightly crisp. Remove and set aside. In the same pan, add onion and soften for 5 mins. Add garlic and chilli and fry for 1 min more. Pour in the white wine and let it bubble for 2–3 mins until reduced by half. Stir in the tomato purée, smoked paprika, double cream and Parmesan. Simmer for 2–3 mins until thickened. Add the cooked chorizo back in along with the drained tagliatelle. Toss everything together, adding a splash of pasta water if you want it silkier. Season with salt + black pepper and stir through parsley. Top with extra Parmesan.
