As part of our "pasta fresca" evening at the weekend as a second course this creation has arisen. You can use fresh instead of dried finished the course Tagiatelle.
the sauce alone is worth it. The spicy, smoky sausage and nutty, crunchy Shrimp are the perfect match. 
chorizo and tomato with shrimp Tagiatelle
a basic recipe fresh pasta dough (instructions here)
50 g chorizo
100 gr celery 3 cloves garlic
1 can whole tomatoes 4
shrimp
celery olive oil and chorizo in small cubes and fry in olive oil until it attaches to the bottom of the pot. Reduce heat. cut 2 cloves of garlic into thin slices and the sausage 2 minutes fry (not too long and too hard otherwise it burns and we bitterly inedible way it. deglaze cook with the tomatoes and, while to process the pasta.
The fresh pasta dough Tagiatelle the attachment by the crank pasta machine, plenty of flour and leave to dry briefly. Put pasta water. The prawns, rinse with cold water, clean them and carefully pat dry.
a frying pan and press the garlic last. The prawns with garlic, roast glazed fetch from the pan and set aside. The noodles in the boiling water for 2 minutes Aldente cook and give along with the pasta water adhering to the sauce.
give the pasta onto plates and serve with the Sampis.
For the palate and the nose to conclude with some lemon peel over rub.
0 comments:
Post a Comment