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Balsamic Tomato, Chorizo and Rocket Fettuccine

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“a different pasta to make. Smoked chorizo is available from the deli section of the supermarket. Tip: You could replace the chorizo with 200g thinly sliced mild salami, chopped.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta in a large saucepan of boiling water, following packet directions, until tender.
  2. Meanwhile, heat a deep, non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 to 3 minutes or until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
  3. Add onion and garlic to pan. Cook, stirring, for 3 minutes or until onion is tender. Add tomatoes. Cook, stirring, for 1 minute. Stir in pasta sauce and vinegar. Cover and bring to the boil. Reduce heat to medium. Simmer for 1 minute or until slightly thickened.
  4. Drain pasta. Return to pan. Add tomato mixture, olives and chorizo. Season with pepper. Toss to combine. Top with rocket. Serve.

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