Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
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Classic Chorizo Bolognese

Ingredients

 100 g D'Orsogna Chorizo, casings removed
 1 tbsp Extra virgin olive oil
 2 tbsp Thyme leaves
 400 g Bottle of tomato passata
 400 g Pappardelle
 500 g Cherry tomatoes, halved
 60 g Flat leaf parsley, chopped
 60 g Flat basil leaves, chopped
 125 g Parmesan, grated to serve

Method

1

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.

2

Add the thyme and toss, cooking for 1 minute until fragrant then add the passata and cook for 6-8 minutes until reduced.

3

Meanwhile, cook the pasta to packet instructions then drain, reserving 1/3 cup (80ml) cooking liquid.

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.

Ingredients

 100 g D'Orsogna Chorizo, casings removed
 1 tbsp Extra virgin olive oil
 2 tbsp Thyme leaves
 400 g Bottle of tomato passata
 400 g Pappardelle
 500 g Cherry tomatoes, halved
 60 g Flat leaf parsley, chopped
 60 g Flat basil leaves, chopped
 125 g Parmesan, grated to serve

Directions

1

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.

2

Add the thyme and toss, cooking for 1 minute until fragrant then add the passata and cook for 6-8 minutes until reduced.

3

Meanwhile, cook the pasta to packet instructions then drain, reserving 1/3 cup (80ml) cooking liquid.

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.

Classic Chorizo Bolognese