Creamy Chorizo & Pepper Pasta

Instructions

1. 1

   Prepare the fresh pasta: Place 120g flour in a bowl, add a pinch of salt, and gradually mix in about 1 egg (not listed, but typically required for pasta) or enough water to form a dough. Knead until smooth, cover, and let rest for 20 minutes.

2. 2

   Roll out the pasta dough on a floured surface and cut into your desired pasta shape (such as tagliatelle or fettuccine).

3. 3

   Bring a large pot of salted water to a boil for the pasta.

4. 4

   While the water heats, slice the chorizo and roquito peppers.

5. 5

   In a large skillet, melt 1 tsp butter over medium heat. Add the chorizo and cook for 2-3 minutes until it starts to release its oils and becomes slightly crispy.

6. 6

   Add the roquito peppers to the skillet and sauté for another 2 minutes.

7. 7

   Pour in 60ml light cream and stir well, allowing the sauce to gently simmer for 2-3 minutes.

8. 8

   Add 20g low-fat cheese to the sauce and stir until melted and creamy. Season with salt and black pepper to taste.

9. 9

   Cook the fresh pasta in the boiling water for 2-3 minutes or until al dente. Drain, reserving a little pasta water.

10. 10

    Add the drained pasta to the skillet with the creamy chorizo and pepper sauce. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.

11. 11

    Serve immediately, garnished with extra black pepper or cheese if desired.