Chorizo Napoletana with Piccolini Mozzarella and Pappardelle

Steps

1. Prep vegetables Bring a pot of salted water to the boil. Finely dice onion; thinly slice garlic; grate carrot; thinly slice roasted capsicum.
2. Cook chorizo Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chorizo for 3-4 minutes, until cooked through and golden. Remove from pan and keep warm.
3. Cook sauce Return pan to medium heat with a drizzle of oil (if needed). Cook onion, garlic and carrot for about 3 minutes, until soft. Add Italian spices and 1/2 tsp salt and cook for about 30 seconds, until fragrant. Add cherry tomatoes, 1/4 cup water, first measure of basil leaves, a drizzle of balsamic vinegar and bring to a simmer.
4. Simmer for 2-3 minutes, until thick. Stir through capsicum, spinach and cooked chorizo. Season to taste.
5. Cook pasta Place pasta in pot of boiling water and cook for 2-3 minutes, until tender. Drain and return to pot with a drizzle of oil.
6. Serve pasta topped with chorizo Napoletana sauce, piccolini mozarella, basil leaves and a drizzle of olive oil.