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Spaghetti with tomato, basilica and chorizosmul

Spaghetti with tomato, basilica and chorizosmul

Cooking Time30 m
Ingredients10
DifficultyMedium
0
0
Idun Nilsson
The smell of chorizo that mills in the forehead sets the tone directly. Along with raw flower cabbage and a finished tomato and basilica sauce, this becomes a pasta dish that can quickly get together, without hassle. Simple everyday food that still feels a little extra.

Ingredients

2 servings
  • Step: 1
    300 g flower
  • Step: 2
    2 msk olive oil
  • Step: 3
    salt
  • Step: 4
    black pepper
  • Step: 5
    1 st chorizo
  • Step: 6
    1/2 st pasta sauce with tomato and basilica (a 390 g)
  • Step: 7
    1 dl folded in
  • Step: 8
    1/2 dl finished parmesan
  • Step: 9
    2 port spaghetti
  • Step: 10
    1/2 st potting basilica

Instructions

  • Step: 1
    Cut about 2 cm thick slices straight over the caulife.
  • Step: 2
    Stop the slices in the olive oil 2-3 minutes on each side, until it gets fine stem surface. Spice with salt and pepper.
  • Step: 3
    Cut chorizon in dice, about 1/2 x 1/2 cm. Strike them crazy.
  • Step: 4
    Cook up the pasta sauce along with the cream. Ride and move down the cheese. Mix the sauce smooth with a spell mixer.
  • Step: 5
    Cook spaghetti as directed on the packaging. Pour off the water and mix spaghetti with the sauce.
  • Step: 6
    Serve spaghettin with cauliflower and top with chorizo, basilica leaves and nymalen black pepper.

Näring

Serving Size2serving

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