Quick Chorizo Bolognese

Name: Quick Chorizo Bolognese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 3 x 125g chorizo, cases removed and chopped; 1 tbs extra virgin olive oil, plus extra, to drizzle; 2 tbs thyme leaves; 400g bottle tomato passata; 400g pappardelle or other long pasta; 500g cherry tomatoes, halved; Chopped flat-leaf parsley leaves and grated parmesan, to serve

First published in delicious.

A speedy bolognese with chorizo and cherry tomatoes. All the comfort, in a fraction of the time.

Serves: 4
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Difficulty: Super Easy

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Ingredients

3 x 125g chorizo, cases removed and chopped
1 tbs extra virgin olive oil, plus extra, to drizzle
2 tbs thyme leaves
400g bottle tomato passata
400g pappardelle or other long pasta
500g cherry tomatoes, halved
Chopped flat-leaf parsley leaves and grated parmesan, to serve

Method

Place chorizo in a food processor and pulse until finely chopped. Place in a cold frying pan with the oil over medium heat. When the chorizo starts to sizzle, cook for 3–4 minutes, tossing, until the fat has rendered.
Add the thyme and toss, cooking for 1 minute until fragrant then add the passata and cook for 6–8 minutes until reduced.
Meanwhile, cook the pasta to packet instructions then drain, reserving ⅓ cup (80ml) cooking liquid.
Add the pasta to the sauce with the reserved cooking liquid and toss to warm through. Remove from heat. Top with tomatoes, parsley and parmesan.