Summer Chorizo Bolognese with Pappardelle

Summer Chorizo Bolognese with Pappardelle

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 6, 2019.
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Ingredients

Bolognese

  • 1 shallot
  • 2 cloves garlic
  • 1 courgette
  • Pinch of chilli flakes ^
  • 1 pack chorizo beef grind
  • 1 pack tomato pesto
  • 1 pack From My Kitchen chicken broth
  • 1 pack cherry tomatoes
  • ½ pack baby spinach *
  • 1 pack fresh pappardelle

To Serve

  • 2 tsp feta cheese

Steps

  1. Prep vegetables Bring a pot of salted water to the boil. Thinly slice shallot and mince garlic. Peel courgette into ribbons. Heat a small drizzle of oil in a fry-pan on medium-high heat. Cook onion, garlic and chilli flakes for 2-3 minutes until soft.
  2. Cook Bolognese Add chorizo and cook for 2-3 minutes, stirring often until browned.
  3. Finish Bolognese Add tomato pesto, chicken broth and tomatoes and bring to a simmer for 2-3 minutes, until slightly reduced. Remove from heat, fold through spinach and season to taste.
  4. Cook pasta 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 sticking.
  5. Serve pappardelle topped with Bolognese and crumble over feta.

Nutritional Information

Energy 2777 kj
664 kcal
Protein 35.7g
Carbohydrate 59.9g
Fat 28.4g