A celebration of the spiciness of Red Devil, our Red Leicester with Habanero chillies and peppers, this chorizo linguine recipe is easy to make but packed with flavour. Featuring crispy chorizo in a tomato sauce with herbs and chillies, this is a ...
A celebration of the spiciness of Red Devil, our Red Leicester with Habanero chillies and peppers, this chorizo linguine recipe is easy to make but packed with flavour. Featuring crispy chorizo in a tomato sauce with herbs and chillies, this is a great weeknight dinner that’s impressive enough to roll out when friends visit, too. Team it with an ice-cold beer.
METHOD
Sauté the onion in olive oil until softened, add the chilli pepper and sauté again until soft. Set aside.
Sauté the chorizo until the meat is crispy, drain off any excess oil and set aside.
In a large pan add in the onions, peppers, chorizo, oregano with tomato passata and cook until bubbling. Season to taste and simmer gently whilst pasta is cooked.
Cook linguine in a large pan of boiling salted water until al dente.
Drain well and add to sauce, mix well and sprinkle in the cheese warming through until just melted.
Sprinkle over torn basil leaves and serve immediately.
METHOD
Sauté the onion in olive oil until softened, add the chilli pepper and sauté again until soft. Set aside.
Sauté the chorizo until the meat is crispy, drain off any excess oil and set aside.
In a large pan add in the onions, peppers, chorizo, oregano with tomato passata and cook until bubbling. Season to taste and simmer gently whilst pasta is cooked.
Cook linguine in a large pan of boiling salted water until al dente.
Drain well and add to sauce, mix well and sprinkle in the cheese warming through until just melted.
Sprinkle over torn basil leaves and serve immediately.
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