Chorizo Bolognese With Buffalo Mozzarella
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 tsp
Chili Flakes (dried)2 cloves
Garlic (crushed)1 cup
Red Wine2 tbsps
Brown Sugar450 g
TagliatelleDirections:
1
Place the chorizo in a food processor and process until finely chopped
2
Set aside
3
Heat the oil in a large frying pan over high heat
4
Add the rosemary leaves and cook for 30 seconds or until crisp
5
Remove and set aside
6
Add the chorizo, chili flakes, garlic, salt and pepper to the pan and cook, stirring, for 3–4 minutes or until golden and crispy
7
Add the wine and cook for 30 seconds
8
Add the tomatoes and sugar and bring to a simmer
9
Reduce the heat to medium, cover with a lid and cook for 5–6 minutes or until the liquid has slightly reduced
10
While the chorizo mixture is cooking, cook the pasta in a large pot of salted boiling water for 6–8 minutes or until al dente
11
Drain, reserving 1/2 cup of the cooking liquid
12
Add the reserved cooking liquid to the chorizo mixture and stir to combine
13
Top the pasta with the chorizo mixture, mozzarella, crispy rosemary and pepper to serve
14
Place the chorizo in a food processor and process until finely chopped
15
Set aside
16
Heat the oil in a large frying pan over high heat
17
Add the rosemary leaves and cook for 30 seconds or until crisp
18
Remove and set aside
19
Add the chorizo, chili flakes, garlic, salt and pepper to the pan and cook, stirring, for 3–4 minutes or until golden and crispy
20
Add the wine and cook for 30 seconds
21
Add the tomatoes and sugar and bring to a simmer
22
Reduce the heat to medium, cover with a lid and cook for 5–6 minutes or until the liquid has slightly reduced
23
While the chorizo mixture is cooking, cook the pasta in a large pot of salted boiling water for 6–8 minutes or until al dente
24
Drain, reserving 1/2 cup of the cooking liquid
25
Add the reserved cooking liquid to the chorizo mixture and stir to combine
26
Top the pasta with the chorizo mixture, mozzarella, crispy rosemary and pepper to serve