Cook’s NOTES

Food - - Italian Mains -

While the chorizo gives this dish a lovely warmth, you could also use reg­u­lar sausages or even sev­eral rash­ers of ba­con. To make it re­ally spe­cial, try swap­ping the dried tagli­atelle for the home­made fresh pasta fea­tured on page 116 – just re­duce pasta cook­ing time.

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