Chilli tomato and chorizo tagliatelle

If you want to omit the chorizo in this recipe, add extra garlic and ¼ tsp smoked paprika.

Ingredients

3 Tbsp	Extra virgin olive oil
1	Chorizo sausage, sliced (Main)
3	Garlic cloves, crushed
3	Anchovy fillets, mashed
¼ tsp	Chilli flakes, less for less heat
2 ½ cups	Chopped tomatoes, skins and seeds romoved (Main)
125 g	Tagliatelle pasta, cooked and drained (save a little cooking water) (Main)
½ cup	Grated parmesan cheese
¼ cup	Chopped parsley
¼ cup	Chopped basil

Directions

1. Heat oil in a large frying pan and fry the chorizo to crisp it up a little. Add the garlic and anchovy and fry a few seconds, then add the chilli and tomato. Stir-fry for 3-5 minutes. Add a little pasta cooking water if you think it needs it, but there should be enough juice from the tomatoes.
2. Add cooked pasta and toss it through the tomato mixture. Season with sea salt flakes.
3. Stir through parmesan and herbs to serve.