COOK THE COVER

Escape the winter chill with a warming bowl of pasta the whole family will devour.

CHORIZO & POACHED EGG TAGLIATELLE PREP + COOK TIME 30 MINUTES SERVES 4

3 fresh chorizo sausages (450g)

1/3 cup (80ml) extra virgin olive oil

2 cloves garlic, crushed

500g tagliatelle pasta

2 tablespoons white vinegar

4 eggs (see cook’s notes)

¾ cup (60g) coarsely grated parmesan

2 tablespoons finely chopped fresh flat-leaf parsley

1 Remove chorizo from their casings; finely chop sausage meat until it resembles mince.

2 Heat 1 tablespoon of the oil in a large frying pan over high heat; cook chorizo, stirring occasionally, for 4 minutes or until golden. Add garlic; cook, stirring, for 1 minute. Remove pan from heat; cover to keep warm.

3 Meanwhile, cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain, reserving ¼ cup (60ml) of cooking liquid. Return pasta to pan; cover to keep warm.

4 Half-fill a large frying pan with water; bring to the boil. Stir in vinegar. Break one egg into a cup, then slide into pan; repeat with remaining eggs. When all the eggs are in the pan, return water to the boil. Cover pan, turn off heat; stand for 4 minutes or until a light film of egg white sets over yolks. Remove eggs, one at a time, using a slotted spoon; briefly place spoon on a plate lined with paper towel to blot up any poaching liquid.

5 Add chorizo mixture to pasta with half the parmesan, remaining oil and enough reserved cooking liquid to create a coating consistency; toss over low heat for 1 minute.

6 Serve pasta topped with eggs, remaining parmesan and parsley.