PORK AND CHORIZO ORECCHIETTE WITH MOZZARELLA AND CHILLI FLAKES
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.