Chorizo Tagliatelle with Sun dried Tomatoes
A quick , inexpensive meal does not need to be tasteless or unhealthy. So often I heard mums at the school gate saying they needed to have kids freezer food as standby for those days when they didn't have the time to cook.
I am quite outspoken at times and always found this one a hard one to keep quiet for.
A microwave meal , or fish fingers can take 10 minutes to cook.
Oven chips take 20 minutes.
Fresh pasta takes 4 .
Salad is ready in the fridge.
Chorizo just needs chopping and tossing in a pan for a few minutes.
I'd rather serve my kids this
Chorizo Tagliatelle with Sundried Tomatoes
1 pack of bacon lardons ( or chopped bacon )
1 pack of pork sausages ( optional)
Chili olive oil
Sun dried tomatoes
Any leftover meat you have from the Sunday roast!
Tagliatelle or spaghetti. ( as much as you need for your family)
Fresh herbs if available
Grated cheese (optional to serve)
Chilli Flakes ( optional)
If you want to make this a little more fat free cut out the sausages, use chicken and use bacon with no rind instead of bacon lardons. Good quality olive oil is full of monounsaturated fat that can help lower cholesterol. This recipe is as flexible as you want it to be.
Grill sausages if using them.
Slice Chorizo sausage and pork sausage, chop up any leftover meat .
Throw all meat into a large pan ( I use a large wok) with some chilli oil and fry gently.
After a few minutes add 4 or 5 chopped sun dried tomatoes with some of the oil they are in.
When cooked . Turn the heat off both pans.
Drain pasta and toss into pan with the meat. Toss around until the pasta has absorbed the juices.
Serve immediately with grated cheese, fresh herbs and a green salad.
If extra hungry, the meat mixture is yummy as a sandwich filling in freshly made,warm homemade rolls.
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