Mafaldine with tomato and chorizo ​​sauce

For 4 people
  • 2 spring onions
  • 2 Garlic cloves
  • 150 g Carrots
  • 1/2 bunch flat-leaf parsley
  • 200 g Chorizowurst
  • 5 slices breakfast bacon
  • 3 EL Tomato paste
  • 1 jar (s) (425 ml) chopped tomatoes
  • 50 ml vegetable stock
  • 1 EL Sugar
  • 1 TL Fennel seeds
  • Salt
  • Pepper
  • 400 g Noodles Mafaldine noodles
  • 100 g Feta cheese
30 minutes
very easy
1.
Clean the spring onions, wash and cut into thin rings. Peel the garlic and chop finely. Peel the carrots, wash and cut into small cubes Wash the parsley, shake dry and chop finely. Cut the chorizo ​​into slices
2.
Briefly fry the chorizo ​​in a pan without oil. Remove the bacon and drain. Sauté the garlic, carrots and spring onions in the fat for 2-3 minutes. Add the tomato paste. Deglaze with the tomato and vegetable stock. Sugar and fennel stir in seeds. Simmer for 5–10 minutes, stirring occasionally.
3.
In the meantime, prepare the pasta in boiling salted water according to the instructions on the packet. Season the sauce with salt and pepper. Add parsley, except for something to sprinkle. Break the breakfast bacon into small pieces and add to the sauce with the chorizo ​​sausage.
4.
Drain the pasta, collecting approx. 50 ml of the pasta water. Mix pasta, pasta water and sauce and serve. Roughly crumble the feta and pour over it. Sprinkle with parsley
1 person approx:
  • 720 kcal
  • 3020 kJ
  • 31 g protein
  • 28 g fat
  • 81 g carbohydrates

0 Comments

Leave A Comment