The Secret to Producing Yummy My Chorizo Pasta & cheesey sauce

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My Chorizo Pasta & cheesey sauce

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Below are the ingridients that are required to produce a perfect My Chorizo Pasta & cheesey sauce:

  1. Use 200 g of Spicey Chorizo sliced thinly then cut in half.
  2. Use 4 Handfuls of Pasta boiled in salty water add pinch oftsp salt.
  3. Provide 1 of veg stock cube added to the pasta.
  4. Take 1 of Advacado peeled and chopped.
  5. Get 1 tbls of olive oil.
  6. Get 1 tsp of Basil.
  7. Get 1 of ,/2 carton of Passata.
  8. Take 135 g of Mascarpone soft italian cheese.

Done with the ingridients? Here are the procedures on serving My Chorizo Pasta & cheesey sauce:

  1. Rinse the pasta first in cold water. Boil the pasta in water 1 + 1/2 inches above the pasta..
  2. Add the veg stock cube and cook for 10 minutes then drain off.
  3. Chop up the advacado and set aside.
  4. Add the oil to a frying pan heat up and add the chorizo.
  5. Cut small.
  6. Add the oil to heat up.
  7. Add the chorizo and fry for 5 minutes drain off the excess oil.
  8. Drain off the pasta.
  9. Add back to the pan add the advacado, the passata. Heat up and simmer and stir..
  10. Next drain the oil off the chorizo and add the chorizo to the pasta and stir in..
  11. Add the Basil.
  12. Next add the Mascarpone italian soft cheese stir and mix well..
  13. All mixed serve Hot or cold..
  14. A little parsley on top to finish.

Drain the pasta and tip into the chorizo pan. Chorizo and Shrimp with Toasted Pasta. Toasting the pasta gives it richness and a nice chew. This recipe is a good choice if you have a lot of family visiting during the holidays. A simple but impressive pasta dish with the kick of chorizo and crushed chillies balanced by a creamy tomato sauce.

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