7 Day Challenge: Dinner on the table in under 30 minutes- Thursday

11 Dec

Tagliatelle with Tomato, Olives & Chorizo


  • 375g tagliatelle
  • 1 (170g) chorizo sausage, halved lengthways, sliced
  • 1 zucchini, halved lengthways, sliced
  • ½ red capsicum, cut into 2cm pieces
  • 1 garlic clove, chopped finely
  • 16 (150g) green anchovy-stuffed olives
  • 700g bottle passata sauce
  • ½ cup ( 125ml) red wine
  • 2 teaspoons sugar
  • 1 teaspoon dried oregano (or 2 tablespoons chopped fresh leaves)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh leaves)
  • ½ teaspoon chilli flakes
  • shaved parmesan, to serve
  1. Cook chorizo in a heated medium saucepan over medium heat for 2 minutes or until lightly browned. Add the garlic, zucchini, capsicum and olives and cook for a further 2 minutes.
  2. Add the passata, wine, sugar, herbs and chilli to the saucepan. Bring to the boil; simmer for 15-20 minutes or until reduced to a good sauce consistency.
  3. Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
  4. Return the pasta to the saucepan and add the sauce; season with pepper. Toss gently to coat. Serve immediately topped with parmesan.

Not suitable to freeze or microwave.

Recipe Source

Image Source


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