PORK AND CHORIZO ORECCHIETTE WITH MOZ­ZARELLA AND CHILLI FLAKES

Better Homes and Gardens (Australia) - - Weeknight Dinners -

Prepa­ra­tion time 10 mins Cook­ing time 25 mins Serves 6

3 Tbsp ex­tra vir­gin olive oil 500g pork mince

1 brown onion, finely diced 1 clove gar­lic, crushed

1 Tbsp dried oregano Sea-salt flakes and freshly ground black pep­per, to sea­son 125ml white wine

700g pas­sata (tomato puree) 500g dried orecchiette pasta or penne 1/4 cup flat-leaf pars­ley leaves, roughly chopped 2 chorizo (250g), thinly

sliced on the di­ag­o­nal 220g tub cherry boc­concini

(moz­zarella), torn Dried chilli flakes, to serve Basil leaves, to serve

STEP 1 Put 1 Tbsp of the oil in a large non-stick fry­ing pan over medium-high heat. Add pork, onion, gar­lic and oregano, then cook, break­ing up with a wooden spoon un­til browned. Sea­son. Pour in wine and bring to the boil; sim­mer un­til most of the liq­uid has been ab­sorbed, then stir in pas­sata. Sim­mer, un­cov­ered, for 15 min­utes.

STEP 2 Mean­while, cook orecchiette fol­low­ing packet di­rec­tions in a large saucepan of boil­ing salted wa­ter un­til al dente. Drain well and add to mince mix­ture along with pars­ley.

STEP 3 Mean­while, heat the re­main­ing oil in a small fry­ing pan over high heat and cook chorizo for about 5 min­utes, stir­ring un­til golden brown. Stir chorizo into pasta.

STEP 4 Serve pasta topped with boc­concini, chilli flakes and basil.

Pork and chorizo orecchiette with moz­zarella and chilli flakes Did some­one say chorizo? This fast pasta will give spag bol a run for its money.

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