Smoky bacon and chorizo tagliatelle.

I’ve not cooked anything new for a couple of weeks as we have been so busy, so I have just done easy meals that require no thought or planning. After working all weekend, and just eating crap, I really wanted to cook more this week and just be at home. Now its starting to feel more autumnal, I love being inside as we have such a wonderful cottage on the waterfront. It really is a serene place to live. I have also found that when I’m at home, my body and mind are more relaxed, meaning I feel more motivated to do the things I love.Last night, I wanted to try something new, but as I didn’t have bundles of time, I thought I would go relatively easy and just cook a new pasta sauce. I some smoky flavours at the minute as they add so much depth to the dish, without overpowering it, if the ingredients all marry together. I wanted to do a bit of a twist on the classic tomato and mascarpone sauce, but Tesco’s on Mersea let me down so I had to use single cream. Next time though, I really want to try it with the cheese! Pasta dishes are great to do in the week as they take no time at all and are so filling. Plus, there’s not much clearing up after which is always a winner! This recipe serves four.Prep time: 5 minutes.Cooking time: 30 minutes.Ingredients:

  • 1 brown onion finely chopped.
  • 1 tsp lazy garlic.
  • 1/2 tsp lazt chilli.
  • 200g smoked bacon lardons.
  • 100g diced chorizo.
  • Handful finely chopped fresh basil.
  • 400g passata.
  • 200g fresh tomatoes finely diced.
  • 1 tsp dried mixed herbs.
  • Pepper.
  • 100ml single cream.
  • 100g tagliatelle per person (I use fresh as the sauce clings to it better).
  • Freshly grated parmesan.


  1. In a saucepan, add the chorizo and bacon. You won’t need to add oil as the chorizo slowly releases its own. Fry on a high heat for 3 minutes. The lardons should start to brown.
  2. Add the onion, garlic and chilli. Cook on a medium heat for 5 minutes, stirring occasionally.
  3. Next, add the passata, tomatoes, dried herbs and pepper. You will not need to add salt. The bacon has its own natural saltiness. Stir thoroughly and simmer for 15 minutes.
  4. In the meantime, put some water on to boil in a separate pan for the pasta.
  5. Five minutes before serving, turn the heat off on the sauce and add the cream to it. Stir through thoroughly.
  6. Cook the pasta for 4 minutes before draining. Stir the sauce through and serve in bowls with fresh basil sprinkled over the top and freshly grated parmesan.



One Comment Add yours

  1. mistimaan says:

    Nice recipe


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