As most mums to young children do, I tend to cook A LOT of pasta. Consequently, I rarely feel like cooking it for me and Mr. Scott when we settle down for our dinner. The only pasta dish that I do keep producing (mainly on a Friday when there are fresh dressed crabs in Waitrose) is THIS.
I think I have now come up with a good alternative to the chilli crab linguine I so love. I found these Flower Sprouts while shopping in Marks & Spencer. They are a cross between Brussel Sprouts and Kale. I would say they are just that as well as being deliciously nutty but without the awful sprout smell.They photograph beautifully too even with my basic camera.
Cooking them them for only 3 minutes, they kept a bit of bite and their wonderful dark green goodness. They made a perfect partner for some rich meaty chorizo style sausage meat that I fried up with cherry tomatoes, garlic and a splash of white wine……and of course a sprinkling of dried red chilli!
Because I used fresh tagliatelle, this dish was put together within 15 minutes but it tastes truly wonderful. I thoroughly recommend it if you are stuck for a speedy supper idea. If you like, the flower sprouts can be replaced with some pre boiled spring greens or kale. Thinly sliced Savoy collage would be fine too.
Your kitchen will also be filled with the most fantastic aroma when you cook this dish so be generous with your splash of wine to reap the benefits of your house smelling just like an Italian Trattoria!
Tagliatelle With Flower Sprouts & Chorizo
Ingredients :- Serves 2
2 chorizo style pork sausages
1 pkt flower sprouts
1 large clove of garlic peeled & finely chopped
A handful of cherry tomatoes halved
Chilli flakes (optional)
1 pkt fresh tagliatelle (enough for 2)
Parmesan cheese (optional)
Cook the tagliatelle according to packet instructions then refresh under cold water until the sauce is made.Blanch the flower sprouts in boiling water for 3 minutes then set aside.
Take the sausages out of their casings and break up into rough pieces.
Fry in a dry frying pan for 3 minutes before adding in the garlic, dried chilli flakes, flower sprouts and cherry tomatoes.
Continue frying for another 2 minutes then add a generous splash of white wine and let it cook out for a minute before adding in the cooked tagliatelle.
Stir the sauce and pasta together and let it cook for another minute before serving. Season.
Serve in bowls with Parmesan cheese or some freshly chopped red chilli.