Chorizo Bolognese with Pappardelle

Chorizo Bolognese with Pappardelle

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 11, 2018.
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To check if pasta is cooked, remove a strand with tongs and take a bite! It should be tender but firm to bite (al dente).

Ingredients

Chorizo Bolognese

  • ½ brown onion, thinly sliced
  • 1 clove garlic, minced
  • Pinch of chilli flakes (optional)
  • 200g chorizo grind
  • 70g tomato paste
  • 250ml From My Kitchen chicken broth
  • ½-1 punnet multi-coloured cherry tomatoes
  • ½ bag baby spinach
  • 200g fresh pappardelle pasta
  • 1 courgette, peeled into ribbons

To Serve

  • 50g feta cheese, crumbled
  • 1-2 tablespoons sour cream (optional)

Steps

  1. Bring a large pot of salted water to the boil. Prepare onion, garlic and courgette. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion, garlic and chilli flakes (if using) for 2-3 minutes until soft.
  2. Add chorizo and cook for 2-3 minutes, breaking up as it cooks.
  3. Add tomato paste and cook for a further 1 minute, stirring constantly. Add chicken broth and tomatoes and bring to a simmer for 2-3 minutes until slightly reduced.
  4. Remove from heat, fold through spinach and season.
  5. Cook pasta in pot of boiling water for 2-3 minutes until tender. Drain and return to pot along with courgette ribbons and a drizzle of oil to prevent it from sticking.
  6. To serve, divide pappardelle pasta between bowls and top with chorizo bolognese. Sprinkle over feta and dollop with sour cream (if using).

Nutritional Information

Energy 2058 kj
492 kcal
Protein 31.4g
Carbohydrate 50.2g
Fat 16.1g