Chorizo Ratatouille Tagliatelle
The quantity of ratatouille will be enough to have extra aside for another dinner! Prepare it in batches and store in the freezer for 2 months to have it ready to serve in no time.
Ingredients
- 1 aubergine diced
- 1 courgette diced
- 1 red onion diced
- 1 red pepper diced
- 1 green pepper diced
- 4 tomatoes chopped, or 2 tins crushed tomatoes
- 200 ml vegetable stock or 100ml if using tins of tomatoes
- 3 cloves of garlic
- 150 g chorizo diced
- 400 g fresh tagliatelle
- 2 tbsp fresh basil
- 1 tbsp fresh parsley
- Salt and pepper
Instructions
- Heat a large pan over a high heat, drizzle with oil. Add the aubergine , adding just enough to cover the sauté pan over a layer and fry off for 2-3 minutes until well coloured.
- Remove from the pan into a side platter. And add the rest of the aubergine, repeat the process with the courgette, red onion, red pepper, and green pepper, each until they are all browned and beginning to soften.
- Then, add the chorizo into the pan and sauté for 1 minutes or so to colour slightly the chorizo. Transfer all the coloured vegetables back in a sauté pan with the chorizo and pour in the tomato, garlic and stock. Season with salt and pepper.
- Allow the mixture to come to the boil. Reduce the heat and cover with a lid. Simmer for 10 – 25 minutes over a low heat until the vegetables are fully cooked through. Check the seasoning.
- Once ready tpo serve, bring a saucepan of salted water to the boil and add the pasta. Cook as per pack instruction.
- Drain the pasta, keeping a little to bind the ratatouille into the pasta.
- Toss enough ratatouille with the pasta and pasta water. Check the seasoning and serve warm immediately with sprinkle of basil, and parsley.
