CHICKEN & CHORIZO LINGUINE
I always think it's great to have a variety of pasta dishes under your belt for a midweek meal. This is essentially a basic tomato-based sauce spiced up with some fennel and chorizo, though if you don't eat meat you can leave these out and still have a delicious pasta dish on your hands.
INGREDIENTS
Serves 4
2tsp fennel seeds, lightly crushed (this can be done in a pestle and mortar, or using the end of a rolling pin on a chopping board)
150g chorizo sausage; feel free to use the firm kind sliced in 1cm rounds, or the cooking kind, just be sure to peel the skin off
2 chicken breasts, sliced into thin strips
4 garlic cloves, finely chopped
Leaves from 2 sprigs fresh rosemary,
2tsp dried mixed herbs
2 x 400g tins of chopped tomatoes
150ml chicken stock, or red wine
2tbsp harissa paste
2tsp sugar
Salt and pepper, to taste
300g linguine
Parmesan cheese, for serving (optional)
METHOD
1
Get a large pan of salted boiling water going on the hob for the pasta.
2
Preheat some oil in a large pot or frying pan, and fry the crushed fennel seeds until fragrant; about 30 seconds. Throw in the chicken and chorizo. Allow the chicken to brown all over, then add the garlic and rosemary and cook for another minute.
3
If using red wine, add this now and allow to cook off for a minute. If not, go straight to adding the dried mixed herbs, chopped tomatoes, chicken stock, harissa paste, sugar and a good grinding of salt and pepper. Bring to a boil, and allow to bubble away for about 10 minutes.
4
Meanwhile, cook the pasta according to the package instructions. Once ready, drain the pasta and add to the sauce. Finish with some grated parmesan cheese, if desired, and serve!
icheffedit Tip #1
Feel free to try this sauce with other pasta shapes; I particularly enjoy this with tagliatelle.
icheffedit Tip #2