Steps:
- Heat a large skillet over medium-high heat, then add the oil. Add the shallots and minced garlic and sauté, stirring, until fragrant, about 1 minute. Add the whole garlic cloves and deglaze the pan with the wine. Add the Cooked Chorizo and chicken stock.
- Let the mixture simmer until reduced slightly. Add the Tomato Sauce and heavy cream and simmer 2 to 3 minutes more. Add the pasta and stir until well coated and heated through. If the pasta becomes dry, add a splash of stock. Season with salt and pepper to taste.
- Remove the pan from the heat and swirl in the butter until combined. Divide the pasta between 2 bowls. To finish the dish, top with the mozzarella and pesto.
- Preheat the oven to 375 degrees F. Grease a sheet pan.
- Place the pork in a large bowl. In a separate bowl, thoroughly mix the oregano, smoked paprika, Spanish paprika, cumin, cinnamon, cayenne (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Add the spice mixture to the pork, then add the garlic, vinegar, Worcestershire sauce and 1/4 cup water and thoroughly mix.
- Spread out the chorizo on the prepared sheet pan and bake until just cooked through, 10 to 15 minutes. Using a spatula, form crumbles by chopping and stirring. Add more spice or salt to taste. Let cool completely before use.
- Heat a 4-quart saucepan over medium-high heat, then add the oil. Add the onions, basil and oregano and stir until the onions are translucent, about 5 minutes. Add the garlic, stir for 1 minute, then deglaze with the wine. Add the tomatoes, vinegar, sugar and red pepper flakes.
- Bring to a simmer, stirring, then reduce the heat to low. Add the tomato paste and stir until well combined. Season with salt and pepper and simmer for 20 minutes. Taste for seasoning, then lightly blend with an immersion blender. Do not puree.
- Combine the flour, egg yolks, oil, 1/4 cup water and 2 1/2 teaspoons salt in a stand mixer fitted with the dough hook attachment. Mix on low speed until the dough pulls away from the sides of bowl. Turn the dough out onto the counter and knead to form a uniform ball. Wrap in plastic wrap and let rest at room temperature for 1 hour (or overnight in the refrigerator).
- When the dough is ready, bring 1 to 2 gallons of salted water to a boil.
- Meanwhile, set up your pasta machine, unwrap the dough and dust with flour. Cut the dough in half and rewrap the half you're not using.
- Flatten the dough enough to fit into the roller. Open the pasta roller to widest setting (#1). Pass the dough through the roller, dusting with flour as needed now and as you continue to roll out the dough to prevent sticking. Narrow the roller to the #2 setting and pass the dough through. Continue to the #4 setting, then the #5 setting. Trim the ends and cut into 12-inch sheets. Repeat the process with the remaining dough half.
- Dust the finished sheets with flour, then fold into thirds. Keep the folded sheets as straight as possible and, using a sharp knife, cut into 1/4-inch strands to form tagliatelle. Dust the pasta with flour if needed to prevent sticking.
- Blanch the pasta in the boiling water until it floats, about 4 minutes. (The pasta will be cooked lightly in the chorizo tomato sauce, so do not overcook it during the blanching phase. No one likes mushy pasta.) Drain and transfer to an ice bath to slow the heating. Drain well and toss with oil. Divide into nine 6.5-ounce portions.
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ruda
[email protected]I'm allergic to chorizo, so I substituted ground beef. The dish turned out great! The ground beef added a nice savory flavor and the sun-dried tomatoes and spinach were delicious.
Melai Ausmolo
[email protected]This pasta dish was a disaster. The chorizo was way too salty and the sun-dried tomatoes were tough. I would not recommend this recipe.
Komal Karishma Kumar
[email protected]I found this pasta dish to be a bit bland. I think it needed more seasoning.
Amit Pagal
[email protected]This pasta dish was a bit too spicy for my taste, but my husband loved it. He said the chorizo flavor was amazing.
Geet MP4
[email protected]This pasta dish is amazing! The flavors are so well-balanced and the chorizo adds a nice kick. I will definitely be making this again and again.
Asma Bagum
[email protected]I love this recipe! It's so easy to make and always a crowd-pleaser. The chorizo and sun-dried tomatoes give it a delicious flavor.
Qamer Deen
[email protected]This pasta dish was easy to make and turned out great. The chorizo and sun-dried tomatoes added a lot of flavor. I will definitely be making this again.
Van Ruel
[email protected]I'm not a huge fan of chorizo, but I thought I'd give this recipe a try anyway. I'm so glad I did! The chorizo flavor was not overpowering and it blended perfectly with the other ingredients. The sun-dried tomatoes and spinach added a nice touch of s
Nini Nini
[email protected]This pasta dish was a hit with my family. The chorizo gave it a nice spicy flavor and the sun-dried tomatoes added a bit of sweetness. The spinach wilted perfectly into the sauce and added a nice pop of color. I will definitely be making this again!
Divine Melody
[email protected]Wow! This pasta dish is a true masterpiece. The combination of chorizo, sun-dried tomatoes, and spinach is absolutely divine. The chorizo adds a smoky and spicy flavor, while the sun-dried tomatoes impart a sweet and tangy note. The spinach adds a to