Chorizo Bolognese Pasta with Sourdough Pangrattato + Burrata
Try this Chorizo Bolognese Pasta with Sourdough Pangrattato Burrata recipe
Try this Chorizo Bolognese Pasta with Sourdough Pangrattato Burrata recipe
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1/3 cup olive oil
- 2 tablespoons olive oil
- salt + pepper to taste
- 2 teaspoons dried basil
- 2 tablespoons unsalted butter
- 2 cloves garlic minced or grated
- 1/2 cup whole milk
- 1/2 cup red wine
- 1 1/2 cups baby kale
- 1/2 teaspoon crushed red pepper flakes (or to taste)
- 1 pound ground chorizo (or chorizo links with the casing r do not use dried chorizo)
- 1 (28 ounce) can whole peeled san marzano tomatoes crushed with your hands
- 1/2 cup sun-dried tomato pesto (i use delallo brand)
- 1 dried bay leaf
- 8 ounces fresh burrata cheese torn
- 4-6 ounces thin sliced prosciutto
- 2 thickish slices sourdough bread (use a gluten free bread if toasted
- 1/2 cup shelled toasted pistachios
- 1/2 cup fresh sage leaves
- 1/2 cup manchego cheese grated
- 1 pound dry fettuccine
- Carbohydrate 94.5066831185932 g
- Cholesterol 15.64625 mg
- Fat 14.9909915808477 g
- Fiber 14.3739901426222 g
- Protein 9.19818020085024 g
- Saturated Fat 5.19356559436873 g
- Serving Size 1 1 Serving (367g)
- Sodium 65.9928360065961 mg
- Sugar 80.132692975971 g
- Trans Fat 1.04634908901378 g
- Calories 577 calories
Step-by-step
- Heat a large dutch oven over medium heat. Add the olive oil and once hot, add the chorizo and brown all over, breaking up the meat as it cooks.
- Toss in the garlic and continue cooking for another minute.
- Stir in the tomatoes, whole milk, red wine, sun-dried tomato pesto, basil, oregano, crushed red pepper flakes and a pinch of salt + pepper to taste.
- Simmer the sauce over medium low heat for 20-30 minutes or until it has slightly reduced. If you have time, I recommend making the sauce in the morning and allowing it to simmer, covered, all day long. The longer the sauce cooks, the more flavor it will have.
- Meanwhile, make the pangrattato. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the prosciutto slices on baking sheet and bake for 10-15 minutes or until crisp. Remove and allow to cool, then add to a food processor along with pistachios and toasted sourdough bread, process until fine crumbs.
- Add the butter to a large skillet or brasier with high sides. Allow the butter to brown lightly until it smells toasted, about 2 minutes. Now add the bread crumb mixture. Toast the mixture for about 5 minutes or until the bread crumbs are golden. If the bread crumbs seem as though they need more butter, add another 2 tablespoons. Season with salt and pepper. Remove the pangrattato from the skillet and set aside until ready to serve.
- To make the pasta, add the sage, baby kale, olive oil and manchego cheese to a food processor and process until you have a pesto. Season with salt + pepper.
- Bring a large pot of salted water to a boil. Boil the pasta until al dente. Scoop out 1 cup of the pasta cooking water and then drain. Return the pasta to the hot pot and toss with the sage/kale pesto mixture and as much of of the pasta cooking water as needed to create a sauce.
- Divide the pasta among plates or bowls. Top each bowl with some chorizo bolognese and sprinkle with the pangrattato. Add a few pieces of torn burrata + a pinch of pepper. EAT.
A Weeknight Escape: Chorizo Bolognese Pasta with a Twist
The aroma of simmering chorizo, the satisfying crunch of sourdough pangrattato, the creamy richness of burrata – this pasta dish isn't just a meal; it's an experience. It’s the kind of comforting yet elegant dinner that can transport you, even if just for a little while, from the chaos of a busy weeknight to a sun-drenched Italian trattoria. And the best part? It's surprisingly simple to make, even for someone who considers themselves more of a "heat-and-eat" kind of cook.
This recipe started as a simple desire for something flavorful and satisfying. I was craving something beyond the usual weeknight pasta routine, something that would feel special, yet wouldn't require hours in the kitchen. The chorizo brought a spicy, savory depth that immediately elevated the classic bolognese, while the homemade sourdough pangrattato added a textural contrast that was simply irresistible. The creamy burrata, a final flourish, provided a luxurious touch that tied everything together beautifully.
The beauty of this dish lies in its adaptability. Feel free to experiment with different types of chorizo – I've used both ground and links successfully, achieving different levels of texture and richness. You can also easily adjust the spice level by adding more or less crushed red pepper flakes. The homemade pesto adds a vibrant, herbal element, bringing freshness and complexity to the overall taste. If you’re short on time, you can certainly substitute store-bought pesto, but trust me, making your own is worth the few extra minutes. It’s surprisingly quick and the flavor difference is noticeable.
The sourdough pangrattato is a game-changer. This isn’t your average breadcrumb topping; it’s a symphony of toasted, nutty flavor with a satisfying crunch. Toasting the sourdough bread adds a delightful complexity that complements the richness of the bolognese. If you happen to have leftover sourdough, this recipe is the perfect way to use it up. But if not, a good quality gluten-free bread also works well, offering a delicious alternative.
I often find myself making this dish not just for a special occasion, but for a simple Tuesday night. The process of making the sauce, simmering it slowly, allowing the flavors to meld, is incredibly therapeutic. It's a chance to disconnect from the day’s stresses and focus on the simple act of creating something delicious. The final result? A bowl of pasta that is as nourishing for the soul as it is for the body.
One of my favorite things about this recipe is how easy it is to scale up or down. Whether you're feeding a crowd or just cooking for yourself, the ratios are easy to adjust. This makes it a perfect dish for both large gatherings and cozy nights in. And the leftovers? Even better the next day! The flavors deepen overnight, making it a perfect meal prep option.
So, next time you're looking for a weeknight escape – or a special occasion dinner – try this Chorizo Bolognese Pasta with Sourdough Pangrattato and Burrata. It's a recipe that will undoubtedly become a staple in your culinary repertoire. The combination of flavors and textures is simply divine, and the ease of preparation makes it a perfect choice for even the busiest weeknights. Enjoy!
