Check out our step by step video with Hazel McFadden here.
Share & Comment
300g linguine pasta
1 bay leaf
2 red onions
25ml balsamic vinegar
½ tsp brown sugar
140g chorizo sausage, diced
140g Kalamata olives, stoned and quartered
2 tsp finely chopped rosemary
100g mascarpone cheese
Basil leaves to garnish
Peel and quarter the onions and then place them on to a baking tray sprinkle with olive oil, sugar, and season with salt and pepper. Place in to the oven at 175ºC for 30 minutes until golden.
Remove from the oven and then add the vinegar and place in to a clean bowl and leave cling filmed.
Heat a pan on a medium heat and add the sausage and then add the onion, olives, rosemary and mascarpone bring to a simmer.
Cook the pasta al dente, in a large pot of boiling salted water with the bay leaf. When cooked, strain reserving 100ml of the pasta water and add to the sauce correct the seasoning and serve. Garnish with some fresh basil.