Salmon and chorizo pasta

This dish is super comforting and creamy with only good and strong flavours. I would say this recipe is enough for 4 people, but honestly... I wouldn't be surprised if you finish it with just two people. Ingredients: • 4 salmon fillets • 300 gram pasta • whole 200 gram chorizo • 250 gram semi-sundried tomatoes • 1 large shallot • 250 ml cooking cream • handful sage leaves • 2 tbsp tomato puree • 1. Start with boiling the water for your pasta. While you're waiting for this, peel the thin skin off of the chorizo and slice it into large chunks. Get your kitchen machine and pulse the chorizo until it has the consistency of minced meat. Prep your salmon with some salt and pepper. 2. Get a cold pan and put the chorizo in there. Turn up the heat and slowly fry the chorizo in its own fat until slightly brown and a little crispy around the edges. Take out of the pan and set aside. 3. Add a little bit of extra oil into the pan and fry the sage leaves in there. Also take these out and set aside. Boil your pasta while you do this. 4. Get the salmon and fry in the same pan. Also take the salmon out and set aside. Get half of the sundried tomatoes and puree them in your kitchen machine. 5. Slice your shallot super small. Fry in the leftover oil until golden. Add the tomato puree and fry for a minute. Now add the pureed sundried tomatoes and stir well. Add in the cooking cream and mix until you have a beautiful sauce. Add half of the fried chorizo. 6. Drain the pasta and add into the sauce. Put the salmon on top, together with the rest of the chorizo and sundried tomatoes. Garnish with the crispy sage leaves and something green like parsley or chives. Serve with a nice green salad and maybe a little bit of lemon. You can also leave the pasta out and eat the dish with a good piece of bread. Enjoy!