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!
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
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
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
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
Add the reserved cooking liquid from the pasta to the chorizo mix & combine properly
Spoon the Tagliatelle/Spaghetti onto a serving dish or nest into a beautiful mountain in a large, deep bowl
Top the pasta with the hot prepared Chorizo mix & the grated Parmesan or Buffalo Mozzarella shreds
Sprinkle the crispy Rosemary leaves, some Sea Salt & freshly Cracked Black Pepper
Garnish with a few pitted Black Olives or Cherry Tomatoes & a sprig of Fresh Basil Leaves
*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
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
Directions
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
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
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
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
Add the reserved cooking liquid from the pasta to the chorizo mix & combine properly
Spoon the Tagliatelle/Spaghetti onto a serving dish or nest into a beautiful mountain in a large, deep bowl
Top the pasta with the hot prepared Chorizo mix & the grated Parmesan or Buffalo Mozzarella shreds
Sprinkle the crispy Rosemary leaves, some Sea Salt & freshly Cracked Black Pepper
Garnish with a few pitted Black Olives or Cherry Tomatoes & a sprig of Fresh Basil Leaves
*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
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!!