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 crème fraiche, to serve
Parsley, to serve
Into a food processor, add chorizo and blitz until finely chopped. Place into a pan over medium heat and sauté until aromatic, approximately 3 minutes.
Add arrabbiata sauce and lemon juice, simmer for 5-10 minutes or until desired consistency. Stir through fettuccine.
Serve with a dollop of crème fraiche and fresh parsley leaves.