for 4 person

Sauce

200 g	chorizo, halved lengthways, then finely sliced
60 g	dried tomatoes, cut into strips
1	garlic clove, squeezed
1 dl	red wine
125 g	cream cheese, plain
½ bunch	oregano, finely chopped

Pasta

250 g	pasta (e.g. Mafaldine)
	salted water, boiling
¼ bunch	oregano, leaves torn off
60 g	Parmesan, shaved into thin strips using a peeler

How it's done

Sauce

Without adding any oil, gently fry the chorizo in a non-stick frying pan until crispy. Add the tomatoes and garlic, cook briefly. Pour in the wine, bring to the boil, reduce the heat, add the cream cheese and oregano, mix.

Pasta

Cook the pasta in boiling salted water until al dente. Set aside approx. 200 ml of the cooking water. Drain the pasta, return to the pan with the cooking water and sauce, mix. Plate up the pasta, sprinkle with the oregano and parmesan.

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