By now, some of you should know that I have a thing for linguine. Most of my pasta dishes were made with it even spaghetti bolognese ( I had to call it linguine alla bolognese). I prefer its texture to spaghetti and I find that it holds on to sauces quite well because of its larger surface area.
I love pasta as it often involves simple ingredients, very little prep time yet very delicious – my comfort food. This is another very simple yet yummy pasta dish, perfect as a weekday meal.
Ingredients: serves 3
For creamy chorizo tomato sauce:
- 100g Chorizo – sliced
- 3 cloves Garlic – pressed
- 1 can Canned Plum Tomatoes
- 3 slices Sun-Dried Tomatoes – coarsely chopped
- A bunch of Fresh Thyme – stem discarded, leaves chopped
- A bunch of Fresh Rosemary – stem discarded, leaves chopped
- 2 Dried Bay Leaves
- 1 tsp Paprika
- 1 tbs Creme Fraiche
- Brown Sugar
- Chopped Parsley (garnishing)
- Brown chorizo in a heated non-stick pan without oil.
- Add garlic and fry until fragrant.
- Add plum tomatoes, sun-dried tomatoes, thyme, rosemary, bay leaves and paprika.
- Bring to boil then lower heat to simmer.
- Simmer for at least 30 mins.
- Add brown sugar to taste.
- Stir in creme fraiche.
- Cook linguine in a large pot of boiling water according to the pasta packaging instructions. Drain.
- Mix linguine and sauce.
- Sprinkle some parsley and serve.
Seared Scallops with Paprika
- 9 Scallops
- Freshly Ground Black Pepper
- 1 tbs Butter
- 1 tbs Olive Oil
- Wash scallops and pat dry.
- Season both sides with salt, black pepper and paprika.
- Heat up butter and oil in pan.
- Add scallops once butter and oil starts smoking.
- Sear scallops for about 1 1/2 mins each side.