Chorizo and Arrabbiata Pasta
Prep time 15 minutes
Cook time 15 minutes
2 Chorizos (casing removed), roughly chopped
400g Barilla arrabbiata sauce
Juice of 1 Lemon
150g Barilla fettuccine, cooked to packet instructions
2 tbsp meander valley creme fraiche, to serve
Parsley, to serve
Step 1 into a food processor, add chorizo and blitz until finely chopped. Place into a pan over medium heat and saute until aromatic, approximately 3 minutes. Add arrabbiata sauce and lemon juice, simmer for 5 to 10 minutes or until desired consistency. Stir through fettuccine.
Serve with a dollop of creme fraiche and fresh parsley leaves.