Tagliatelle With Chorizo, Asparagus And Anchovies

Method

1. Bring a pot of cold water to a boil with 2 tomatoes and 2 carrots. Once boiling, turn off heat and let the tomatoes cool naturally. Keep the carrots boiling.
2. Add the asparagus tips to the boiling water with carrots and salt the water.
3. In a frying pan, heat extra virgin olive oil over medium-low heat. Remove the chorizo from its casing, break it into pieces, and fry until the oil becomes red.
4. Add 3-4 anchovy fillets and let them dissolve into the sauce.
5. Add the cooked asparagus tips to the pan. Do not mash them.
6. Add a ladle of the cooking water from the tomatoes/asparagus. Let it reduce until evaporated.
7. Add a few basil leaves.
8. Turn the heat to high. Peel the boiled tomatoes, crush them, and add to the pan.
9. Cook the tagliatelle in the same water (where tomatoes, carrots, asparagus were boiled). When al dente, transfer to the pan.
10. Add pasta cooking water as needed, and toss over high heat to emulsify.
11. Season with black pepper.
12. Turn off the heat, add grated Grana Padano cheese, and toss to create a creamy sauce.
13. Serve immediately.