Fresh linguini with a chorizo and tomato sauce Recipe

Fresh homemade linguini with a very quick chorizo, tomato and coriander sauce.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(12 votes) 4.3/5

Les ingrédients

Pour people
  • Onion(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Tinned peeled tomatoes : 1 whole
  • Fresh coriander : 1 bunch
  • Banana shallot(s) : 2 whole
  • Chorizo : 250 g
  • Olive oil : 100 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 g
  • Grated parmesan : 50 g
  • Part one of the recipe
  • 00 pasta flour : 450 g
  • Whole egg(s) : 2 whole
  • Egg yolk(s) : 10 g
  • Semi-skimmed milk : 30 ml
  • Olive oil : 20 ml



    Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and yolks lightly with a fork, then add the milk and olive oil. Pour this mixture into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'. (You may need a little extra beaten egg).

    Continue to work the flour and egg together with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.

    Wrap in clingfilm and leave to rest at room temperature for at least 30 minutes.

    Once the pasta is rested, dust the work surface with flour and roll the pasta ball into a rectangular shape using a rolling pin. Roll it to a thickness of about 3mm.

    Set the pasta rolling machine to zero and roll the pasta through the machine twice. Fold the pasta in half, adjust the machine to setting number 1 and roll the pasta through twice again. Repeat this process at every setting until you reach number 8.

    Cut the pasta using the linguini roller and then dust with flour.


    Peel and dice the onion, garlic and shallots. Pick the leaves from the coriander and finely chop the roots.

    Cut the chorizo into small cubes. Grate the parmesan.

    Heat a saucepan until hot and add half of the olive oil. Cook the onions and coriander root until soft and then add the garlic. Cook for a further minute and then add the chopped tomatoes and simmer for 10 minutes. Season with salt and pepper and then put the sauce in the blender and blend until smooth.

    Heat a frying pan until hot and add the remaining olive oil. Cook the shallots until soft and then add the chorizo. Simmer for a few minutes and then add the blended sauce.

    Cook the linguine in a large saucepan of boiling salted water until al dente. Drain the linguine and serve with sauce on top, a few coriander leaves and some grated parmesan.

Chef's tip

«When the linguini is cooked drizzle with olive oil to keep it shiny and to prevent it sticking together.»

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