Squid Ink Tagliatelle with Chorizo, Romesco and Preserved Lemon

Steps

1. a large pot of salted water to the boil.
2. Heat a drizzle of oil in a large frypan on medium-high heat. Cook chorizo for 3-4 minutes, breaking up with a wooden spoon as it cooks, until golden brown. Transfer to a medium, heat-proof bowl and set aside. Reserve pan.
3. Return reserved pan to a medium heat with a little more oil. Cook garlic and onion for about 3 minutes, until beginning to soften. Remove core from fennel and thinly slice. Add fennel to pan with garlic and onion. Season and cook for 3-4 minutes, until veggies are golden and fragrant.
4. While fennel cooks, carefully scoop ¾ cup of the boiling, salted water from prepared pot and add to a small, heat-proof bowl. Add romesco sauce and ricotta to bowl with water, mix well and set aside. Transfer chorizo back to pan with veggies, along with kale. Cook for 2-3 minutes, until chorizo is cooked and kale is slightly wilted. Remove from heat.
5. While chorizo and cavolo nero cook, shake tagliatelle to separate strands and cook in pot of boiling water for 3-4 minutes, until just tender. Drain well and drizzle with a little olive oil to avoid sticking.
6. Remove chorizo and veggies from heat and fold through romesco and ricotta mixture. Season to taste with salt and pepper.
7. Remove chorizo and veggies from heat and fold through romesco and ricotta mixture. Season to taste with salt and pepper.