Parpedelle m. krydrettomatsovs m. chorizo.

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Parpedelle m. krydrettomatsovs m. chorizo.

		Extra olive oil
		One small handful chopped basil leaves (fresh!)
1	dl	Cooking cream
1-2	glass	White wine (preferably dry riesling, URf.eks)
2	clove	Finely chopped (garlic) or at will
2	can	Peeled tomatoes natural
2		Chopped onion
250-400	g	Chorizopølse/is cut into slices (preferably the fresh because the taste will be best but dried can also be used)
30-50	g	Butter
3-4		Mushrooms sliced
4-500	g	Parpedelle (Italian wide ribbon pasta)
50-100	g	Grated Parmesan cheese (or at will)

Instructions for Parpedelle m. krydrettomatsovs m. chorizo.

To prepare the Parpedelle m. krydrettomatsovs m. chorizo. recipe, please follow these instructions:

Take a large pot, put a few tablespoons of extra olive oil in and warm it up. Once the oil begins to be "thin" and is easy to distribute in the Pan, put you onions, chorizo, garlic and mushrooms, and svitser to it starts to get a LITTLE Brown (beware the garlic does not burn on). Pour hvidninen in (beware the syringes!) Let Cook in for less than half that. Take the Pan from the heat. When the pan with the onion, garlic, mushrooms, chorizo and white wine has been in small 30 sec pour you the peeled tomatoes in and touches around. Let it all stand and simmer for 15-20 minutes. Set a pan with water and salt to the pasta. When the sauce has been going a little time then pour in the cream, and salt and pepper and basil. Set the pasta over. Pour the pasta in a colander, and pour it carefully into the pan with the sauce and turn it all. Save some of the cooking water (about 1 dl.) and pour in the sauce. Eventually then throw butter and Parmesan in and serve piping hot. Velbekommen.
Hope to get criticism.

Tips:
Serve with a good piece of bread in the oven, possibly tempered. a little more parmesan if you suffer this.