Classic Chorizo Bolognese
Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 100grams D'orsogna Chorizo, casings removed
- 1tablespoons extra virgin olive oil
- 2tablespoons thyme leaves
- 400grams bottle of tomato passata
- 400grams pappardelle
- 500grams cherry tomotoes, halved
- 60grams flat leaf parsley, chopped
- 60grams flat basil leaves, chopped
- 125grams parmesan, grated (to serve)
Nutrition per serving
2680kJ / 642Cal
2680 Kilojoules or 642 Calories
31% of daily energy intake*
Protein
32.0grams
Fat
22.7grams
Carbs
77.2grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place chorizo in a food processor and pulse until chopped. Place in a cold frypan with the oil over medium heat. When the chorizo starts to sizzle, cook for 3-4 minutes, tossing, until the fat has rendered.
Step 2 of 4
Add the thyme and toss, cooking for 1 minute until fragrant then add the passata and cook for 6-8 minutes until reduced.
Step 3 of 4
Meanwhile, cook the pasta to packet instructions then drain, reserving 1/3 cup (80ml) cooking liquid.
Step 4 of 4
Add the pasta to the sauce with the reserved cooking liquid and toss to warm through. Remove from heat. Top with tomatoes, parsley, basil and parmesan.
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