Creamy Tomato Sauce W. Fresh Tagliatelle, Toasted Pine Nuts & Chorizo

Now, let's get started!

Heat a large, dry pan over a medium heat

Adding chorizo? Fry your diced chorizo and cook for 4-5 min or until crisp

Once hot, add your pine nuts and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Meanwhile, boil a kettle

Chop your cherry tomatoes in half

Peel and finely slice (don't chop!) your garlic

Meanwhile, add your fresh tagliatelle to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the tagliatelle for 3-4 min or until cooked with a slight bite

Once done, drain the tagliatelle, reserving a cup of the starchy pasta water

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the chopped cherry tomatoes and cook for 2-3 min or until starting to blister

Tip: Squash the tomatoes with the back of a spoon to release their juices!

Once the tomatoes have blistered, add your chilli flakes (can't handle the heat? Go easy!), tomato paste and sliced garlic

Season with a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 1-2 min or until fragrant

Once fragrant, add your soft cheese and half your grated Italian hard cheese (save the rest for garnish!) to the pan with the drained tagliatelle, vegetable stock mix and a generous splash of reserved starchy pasta water

Season with a pinch of salt and a good grind of pepper – this is your creamy tomato sauce with fresh tagliatelle

Wash your salad, then pat dry with kitchen paper