I've put a Spanish twist on an Italian dish to bring you this creamy and spicy pasta spiked with smoky chorizo sausage. I hope you enjoy it as much as I do!
Prep
10 min
Cook
240 min
Serves
4
Difficulty
Easy
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Ingredients
chicken thighs 400 g (diced)
onion 1 (diced)
chorizo 100 g (diced)
garlic cloves 1 (diced)
chicken stock cube 1
tomato purée 1 tbsp
white wine 150 ml
smoked paprika 1 tsp
linguine 300 g
double cream 100 ml
fresh basil 1 handful (leaves picked)
Method
Dice the chicken into bite-sized pieces. Dice the onion, chorizo and crush garlic.
Make up the chicken stock cube with 75ml boiling water per serving
Add the chicken, onion, chorizo, garlic, chicken stock, tomato puree, white wine and paprika to the slow cooker pot. Add a pinch of salt and pepper. Pop the lid on the slow cooker and cook on low for 8 hours or high for 4 hours.
When the slow cooker is nearly finished, cook the pasta according to the packet instructions . Pick the basil leaves.
Pour the cream into the slow cooker pot and stir. Add the cooked pasta and toss through the sauce.
Scatter the fresh basil on top. Serve up and enjoy!
