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SPICY PORK CHORIZO BOLOGNESE WITH PARMESAN OR BUFFALO MOZZARELLA
- Just about everyone loves chorizo...spicy, tangy & versatile! This Italian-inspired dish of spicy Pork Chorizo with melt-in-your-mouth Buffalo Mozzarella is irresistible, rich, hearty, super easy to prepare & packs a flavourful punch! You don’t need to be Italian to enjoy it!
Meisterwurst Pork Chorizo—removed from casing & chopped or crumbled or blended
500 g Tagliatelle or Spaghetti
1 large Onion—finely minced
4 cloves Garlic—finely minced or crushed
2 tbsp Extra Virgin Olive Oil—plus addtl 1 tbsp for the Pasta
400 g Tomatoes—chopped or pureed
3 pcs Anchovies in oil (OPTIONAL)—minced fine
¼ tsp Dried red Chilli Flakes
3 Sprigs Rosemary—leaves only
½ cup Red Wine or 2 tbsp Balsamic Vinegar
To Taste
To Taste
2 tbsp Brown Sugar
350450 g Grated Parmesan or Buffalo Mozzarella—torn or shredded
Garnish—1 sprig Fresh Basil Leaves
Garnish—few pitted Black Olives or Cherry Tomatoes
1
Bring to boil a large pot of salted water—add the Tagliatelle/Spaghetti—cook for 8-9 mins or until ‘al dente’ (‘to the tooth’)...cooked firmly to bite— drain in colander—reserve ½ cup of the cooking liquid—return the pasta to the pot—drizzle with Extra Virgin Olive Oil & coat evenly
2
As the pasta water comes to boil, at the same time start preparing the Pork Chorizo Bolognese— in a large skillet or wok, heat the Extra Virgin Olive Oil—fry the Rosemary leaves for abt 30 seconds or until crisp—remove & set aside
3
To the same oil, fry on high heat the onions, the chopped/crumbled/blended chorizo, chilli flakes, garlic, salt & black pepper—keep stirring for 4- 5 mins or until golden & crispy
4
Now add the wine or balsamic vinegar into the pot & cook for abt 30 seconds—add in the tomatoes & brown sugar & bring all to a simmer—cover with lid & reduce to medium heat—cook for another 6- 8 mins or until the liquid reduces
5
Add the reserved cooking liquid from the pasta to the chorizo mix & combine properly
6
Spoon the Tagliatelle/Spaghetti onto a serving dish or nest into a beautiful mountain in a large, deep bowl
7
Top the pasta with the hot prepared Chorizo mix & the grated Parmesan or Buffalo Mozzarella shreds
8
Sprinkle the crispy Rosemary leaves, some Sea Salt & freshly Cracked Black Pepper
9
Garnish with a few pitted Black Olives or Cherry Tomatoes & a sprig of Fresh Basil Leaves
Tips
10
*Pork Chorizo is a delicious spicy pork sausage indigenous to Mexico & Spain. Mexican Chorizo is typically seasoned with vinegar & chilli peppers, while Spanish Chorizo is flavoured with garlic, pimentos & smoked paprika...hot or sweet Substitute Tagliatelle with Spaghetti or Linguini Fresh Chorizo is best—known for its red colour You can skip Anchovies if you don’t like or can’t find them—although they lend extra deliciousness & rich flavor
* Optional topping—Freshly grated parmesan Cheese
11
This classic Bolognese or ‘Sunday Sauce’ is one of Italy’s most treasured sauces...rich, piquant, aromatic & complemented by the seductive creaminess of the Buffalo Mozzarella or parmesan—& your in heaven!!
Ingredients
Meisterwurst Pork Chorizo—removed from casing & chopped or crumbled or blended
500 g Tagliatelle or Spaghetti
1 large Onion—finely minced
4 cloves Garlic—finely minced or crushed
2 tbsp Extra Virgin Olive Oil—plus addtl 1 tbsp for the Pasta
400 g Tomatoes—chopped or pureed
3 pcs Anchovies in oil (OPTIONAL)—minced fine
¼ tsp Dried red Chilli Flakes
3 Sprigs Rosemary—leaves only
½ cup Red Wine or 2 tbsp Balsamic Vinegar
To Taste
To Taste
2 tbsp Brown Sugar
350450 g Grated Parmesan or Buffalo Mozzarella—torn or shredded
Garnish—1 sprig Fresh Basil Leaves
Garnish—few pitted Black Olives or Cherry Tomatoes
Directions
1
Bring to boil a large pot of salted water—add the Tagliatelle/Spaghetti—cook for 8-9 mins or until ‘al dente’ (‘to the tooth’)...cooked firmly to bite— drain in colander—reserve ½ cup of the cooking liquid—return the pasta to the pot—drizzle with Extra Virgin Olive Oil & coat evenly
2
As the pasta water comes to boil, at the same time start preparing the Pork Chorizo Bolognese— in a large skillet or wok, heat the Extra Virgin Olive Oil—fry the Rosemary leaves for abt 30 seconds or until crisp—remove & set aside
3
To the same oil, fry on high heat the onions, the chopped/crumbled/blended chorizo, chilli flakes, garlic, salt & black pepper—keep stirring for 4- 5 mins or until golden & crispy
4
Now add the wine or balsamic vinegar into the pot & cook for abt 30 seconds—add in the tomatoes & brown sugar & bring all to a simmer—cover with lid & reduce to medium heat—cook for another 6- 8 mins or until the liquid reduces
5
Add the reserved cooking liquid from the pasta to the chorizo mix & combine properly
6
Spoon the Tagliatelle/Spaghetti onto a serving dish or nest into a beautiful mountain in a large, deep bowl
7
Top the pasta with the hot prepared Chorizo mix & the grated Parmesan or Buffalo Mozzarella shreds
8
Sprinkle the crispy Rosemary leaves, some Sea Salt & freshly Cracked Black Pepper
9
Garnish with a few pitted Black Olives or Cherry Tomatoes & a sprig of Fresh Basil Leaves
Tips
10
*Pork Chorizo is a delicious spicy pork sausage indigenous to Mexico & Spain. Mexican Chorizo is typically seasoned with vinegar & chilli peppers, while Spanish Chorizo is flavoured with garlic, pimentos & smoked paprika...hot or sweet Substitute Tagliatelle with Spaghetti or Linguini Fresh Chorizo is best—known for its red colour You can skip Anchovies if you don’t like or can’t find them—although they lend extra deliciousness & rich flavor
* Optional topping—Freshly grated parmesan Cheese
11
This classic Bolognese or ‘Sunday Sauce’ is one of Italy’s most treasured sauces...rich, piquant, aromatic & complemented by the seductive creaminess of the Buffalo Mozzarella or parmesan—& your in heaven!!