Fresh Chorizo Tomato Pasta with Bocconcini
User Reviews
5
2 reviews
Excellent
-
Total Time
35 mins
-
Servings
4
-
Calories
503 kcal
-
Course
Main Course
-
Cuisine
Italian, Australian
Fresh Chorizo Tomato Pasta with Bocconcini
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Spicy fresh chorizo sausage combined with sweet tomatoes & basil, creamy bocconcini, silky pasta & crunchy crumbs
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Ingredients
- 500 g / 1.1 lbs chorizo sausage fresh
- 750 g / 1.6 lbs Roma tomato usually approx 6 or 7, or plum tomatoes
- 2 large garlic cloves, crushed
- ½ cup red wine
- 1 tablespoon butter salted
- ½ cup breadcrumbs fresh or day old
- 200 g tub / 7 oz bocconcini torn, cherry size
- ⅓ cup basil firmly packed plus extra to serve (optional, fresh leaves
- 1 tablespoon rosemary finely chopped, fresh leaves
- 250 g / 8 oz fettucine pasta or pappardelle pasta, dry
Instructions
- Remove sausage meat from casings, pinching into rough bite sized chunks as you go
- Slice tomatoes in half lengthways, and remove the seeds with either a melon baller, teaspoon or sharp knife & discard, then dice tomatoes
- Meanwhile, cook pasta according to packet directions
- In a large non stick fry pan, melt butter over medium heat, adding breadcrumbs & rosemary and fry until crisp then remove crumbs to small bowl and set aside
- Add chorizo to the same pan, frying over medium high heat until chorizo is lightly browned & just cooked through (carefully absorb any excess oil from pan with kitchen towel/paper - see my notes)
- Add ¾ of chopped tomatoes to pan and fry for 2 mins or until tomatoes start to break down
- Add garlic to tomatoes in pan & fry for 30 seconds, then add wine and simmer on medium low heat for 5 mins to thicken
- Add pasta & remaining chopped tomatoes to chorizo & tomato mixture & turn to coat. Turn off the heat then add basil and bocconcini giving one final quick mix to coat
- Divide pasta among bowls, top with rosemary crumbs & extra basil to serve if you wish
Notes
- Depending on how much fat is released from your chorizo when you fry it, you may need to remove the excess from your pan - to do this I just use paper towels/kitchen paper to absorb the excess while still in the pan.
- You want to mix in the bocconcini at this last minute before serving, this helps the bocconcini stay cool at first which gives a nice contrast in the finished dish, then as you eat the dish the bocconcini will start to melt slightly as it heats.
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Nutrition Information
Show Details
Serving
0g
Calories
503kcal
(25%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
(0%)
Monounsaturated Fat
0g
(0%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 503kcal | 25% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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