Speedy Chorizo Bolognese
Pan fried chorizo goes so well with a tangy tomato passata. As the sauce bubbles away, the tomato flavours intensify and mix with the spicy paprika infused oil from the chorizo to create a totally different style of bolognese. And because of all these strong flavours, this lovely rich and intense sauce can be made in just minutes.
Ingredients
A few slices of cooking chorizo
2 spring onions, roughly sliced
½ a tin of tomato passata
Handful of dried tagliatelle
Olive oil
Salt & pepper
Recipe
Start by bringing a pot of salted water to the boil and then cooking the tagliatelle al dente.
Meanwhile, pan fry the chorizo in a glug of olive oil over a medium heat for a few minutes until it starts to colour. Next, add the spring onions and continue to fry for a further minute before adding the passata. Season well with salt and pepper, add a glug of olive oil and simmer for for a few more minutes until the sauce is reduced.
Serve the sauce with the pasta and garnish with more cracked black pepper.