Michelle's Tomato, Mascarpone and Chorizo Pasta is the nomero uno that appears to many people’s mind when it comes to a comfort dish. Today, we will provide you procedures on preparing a delicious Michelle's Tomato, Mascarpone and Chorizo Pasta.
We hope you got insight from reading it, now let’s go back to michelle's tomato, mascarpone and chorizo pasta recipe. You can cook michelle's tomato, mascarpone and chorizo pasta using 11 ingredients and 7 steps. Here is how you achieve it.
First of all, here are the ingridients that you should ready to make Michelle's Tomato, Mascarpone and Chorizo Pasta:
- Take 500 g of Penne Pasta.
- Prepare 440 g of Chopped Tomatoes.
- Provide 200 g of sliced Chorizo.
- Take 1 teaspoon of dried Basil.
- Use 1 teaspoon of dried Oregano.
- Use 1 of Finely chopped Onion.
- Take 4 of Finely chopped garlic cloves.
- Provide 1.5 tablespoons of sugar.
- Provide of Small tub of Mascarpone.
- Get of Freshly grated Parmesan for garnish.
- Prepare of Fresh torn Basil leaves (optional garnish).
After readying the ingridients, now we are set to make our yummy Michelle's Tomato, Mascarpone and Chorizo Pasta:
- Boil 500g of Penne pasta in salted water..
- Whilst the pasta cooks, fry onion and garlic until translucent, in 2 tablespoons of oil, preferably Olive Oil..
- Add the sliced Chorizo and gently fry for 3 minutes and until the oil turns orange in colour..
- Stir in a 440g of good quality chopped, tinned tomatoes. Also add the dried herbs and sugar..
- Allow the sauce to simmer gently for 5 minutes before adding 3 dessert spoons of mascarpone and a handful of grated Parmesan. Simmer for a further 5 minutes till the sauce reduces a little..
- Drain your pasta well then add to the sauce mixing well till all pasta is submerged and coated in sauce..
- Serve with fresh crusty bread and butter. And enjoy!.
It's very simple and easy to make, but it has a much greater depth of flavour than the stuff from the supermarket (a bit like my pesto recipe). You'll need to start by sauteing the onions, tomatoes and basil and then letting them simmer for a while, until they thicken. Then you need to add the cheeses, at which point the sauce. Although pasta isn't always associated with Spain, it is a fairly common staple on tables across the country. Its vicinity to Italy makes it the perfect place where both cuisines can blend, like in this flavorful recipe for pasta with chorizo.
Recipe : Michelle's Tomato, Mascarpone and Chorizo Pasta
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