PASTA IN A SUN-DRIED TOMATO SAUCE

Sun-dried tomatoes overload!

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

HERE’S WTF YOU NEED:
 2 cups short pasta (your choice)
 3 tbsp extra virgin olive oil
 4 cloves garlic, peeled
 2 shallots, finely diced
 1 cup Portuguese chouriço
 10 pieces sun-dried tomatoes
 3 tbsp pine nuts
 2 tbsp walnuts, skin removed
 1 tbsp red wine
 ½ cup cooking cream
 salt to taste
 1 tsp chilli flakes
 grated Parmesan, the more the merrier
 1 cup fresh basil leaves

HERE’S WTF YOU DO:
1

This is a quick one. So toast your nuts until slightly browned and leave aside to cool.

2

Meanwhile, get cooking on your pasta, it will take 8-10 minutes top yea?

3

Meanwhile heat 1 tbsp olive oil on medium heat, lightly fry the shallots until translucent, then add the garlic and chouriço and fry for a further 8 to 10 minutes.

4

Whilst your chouriço is frying, blend the sun-dried tomatoes, 2 tbsp pine nuts, walnuts and remaining 2 tbsp virgin olive oil until it forms a thick sauce. Add the red wine and let the whole thing emulsify. Add in salt and pepper, a little at a time, according to taste.

5

Pour this sauce to the chouriço mix, add the cream and stir over low heat until warm. Your pasta is done, awesome drain it and plop into the sauce pan with the sauce, mix lightly.

6

Serve up, throw in basil leaves and the remaining pine nuts and sprinkle some (or all) of the parmesan over.

7

Now stuff that in your fuckin face!

Ingredients

HERE’S WTF YOU NEED:
 2 cups short pasta (your choice)
 3 tbsp extra virgin olive oil
 4 cloves garlic, peeled
 2 shallots, finely diced
 1 cup Portuguese chouriço
 10 pieces sun-dried tomatoes
 3 tbsp pine nuts
 2 tbsp walnuts, skin removed
 1 tbsp red wine
 ½ cup cooking cream
 salt to taste
 1 tsp chilli flakes
 grated Parmesan, the more the merrier
 1 cup fresh basil leaves

Directions

HERE’S WTF YOU DO:
1

This is a quick one. So toast your nuts until slightly browned and leave aside to cool.

2

Meanwhile, get cooking on your pasta, it will take 8-10 minutes top yea?

3

Meanwhile heat 1 tbsp olive oil on medium heat, lightly fry the shallots until translucent, then add the garlic and chouriço and fry for a further 8 to 10 minutes.

4

Whilst your chouriço is frying, blend the sun-dried tomatoes, 2 tbsp pine nuts, walnuts and remaining 2 tbsp virgin olive oil until it forms a thick sauce. Add the red wine and let the whole thing emulsify. Add in salt and pepper, a little at a time, according to taste.

5

Pour this sauce to the chouriço mix, add the cream and stir over low heat until warm. Your pasta is done, awesome drain it and plop into the sauce pan with the sauce, mix lightly.

6

Serve up, throw in basil leaves and the remaining pine nuts and sprinkle some (or all) of the parmesan over.

7

Now stuff that in your fuckin face!

PASTA IN A SUN-DRIED TOMATO SAUCE

Send this to someone who can't cook!

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