400 g pasta
2 medium carrots
1 red onion
2 cloves of garlic
5 slices of bacon
150 g chorizo
1 tbsp canned tomato paste
1 can diced tomatoes a 400 gr
1 tsp thyme
200 g feta
Scrape the carrots clean and cut into small cubes. Wash the zucchini and cut into cubes as well. Finely chop the onion and garlic. Cut the chorizo into pieces and the bacon into pieces and fry in a large pan without oil or butter. After 3 minutes, remove the meat from the pan and drain on a paper towel. In the meantime, cook the pasta, drain and reserve about 100 ml of the cooking water. Fry the onion, garlic and carrot in the shortening.
After 3 minutes, add the zucchini and fry for a few minutes. Stir in the tomato paste and then the diced tomatoes. Add the thyme and a pinch of pepper (you probably won’t need to add salt as the bacon and feta is already salty) and let the sauce cook for 5 minutes. Heat the meat in the tomato sauce. Add a little of the pasta cooking water to thin the sauce. Finely chop the parsley and stir into the sauce. Pour the pasta into the sauce and divide the feta over the pasta.
This recipe is derived from a recipe from Foodies magazine
Source: Leukerecepten by leukerecepten-nl.
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