Chorizo Bolognese with Buffalo Mozzarella

Ingredients for Chorizo Bolognese with Buffalo Mozzarella

• 450g dried chorizo, casing removed and chopped

• 1 tablespoon extra-virgin olive oil

• 2 sprigs rosemary, leaves picked

• 1/4 teaspoons dried chilli flakes

• 2 cloves garlic, crushed

• Sea salt and cracked black pepper

• 120ml red wine

• 1 (400g) can chopped tomatoes

• 2 tablespoons brown sugar

• 450g tagliatelle

• 250g buffalo mozzarella, torn

Place the chorizo in a food processor and process until finely chopped. Set aside. Heat the oil in a large frying pan over high heat. Add the rosemary leaves and cook for 30 seconds or until crisp. Remove and set aside. Add the chorizo, chilli flakes, garlic, salt and pepper to the pan and cook, stirring, for 3–4 minutes or until golden and crispy. Add the wine and cook for 30 seconds. Add the tomatoes and sugar and bring to a simmer. Reduce the heat to medium, cover with a lid and cook for 5–6 minutes or until the liquid has slightly reduced.

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. Drain, reserving 120ml the cooking liquid.

Add the reserved cooking liquid to the chorizo mixture and stir to combine. Top the pasta with the chorizo mixture, mozzarella, crispy rosemary and pepper to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.