Linguine in Creamy Chorizo Tomato Sauce with Seared Scallops

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.

scallops tomato linguine

Ingredients: serves 3

  • Linguine

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
  • Salt
  • Freshly Ground Black Pepper
  • Paprika
  • 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.
  • Serve!

I am sending this to Wiffy at Noobcook who is hosting the #101 edition of Presto Pasta Nights.

Presto Pasta Nights