500 g fresh egg fettuccine
500 g chorizo sausages, with meat squeezed from skins
4 garlic cloves, sliced
2 small zucchini, thinly sliced into half moons
200 g grape tomatoes
- Cook pasta in a large saucepan of boiling salted water according to packet directions. Drain, reserving ½ cup of the cooking liquid.
- Meanwhile, heat a large frying pan over medium-high heat and spray with oil. Add sausage mince to pan and cook, breaking up lumps with a spoon, for 4-5 min or until cooked through. Transfer to a plate and set aside.
- Add 2 tablespoons olive oil to pan. Add garlic and cook for 30 sec. Add zucchini and tomatoes and cook, stirring often, for 4-5 min or until tender. Return the sausage meat and add the drained pasta and reserved cooking liquid. Toss together for 1 min. Garnish with fresh herbs, shaved parmesan and cracked black pepper.