Pork & Chorizo, Orecchiette With Mozzarealla & Chilli Flakes

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (258 g)
  • Calories 823
  • Total Fat - 41.8 g
  • Saturated Fat - 13.6 g
  • Cholesterol - 115 mg
  • Sodium - 581.4 mg
  • Total Carbohydrate - 70.1 g
  • Dietary Fiber - 9.8 g
  • Sugars - 1 g
  • Protein - 38.1 g
  • Calcium - 43.5 mg
  • Iron - 3 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 1.1 mg

Step 1

Put 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat and add pork, onion, garlic and oregano, then cook, until browned and then season with salt and pepper.

Step 2

Pour in wine and bring to the boil, simmer until most of the liquid has been absorbed, then stir passata and simmer, uncovered for 15 minutes.

Step 3

Meanwhile, cook orecchiette following packet direction in a large saucepan of boiling salted water until al dente.

Step 4

Drain well and add to mince mixture along with parsley.

Step 5

Meanwhile, heat the remaining oil in a small frying pan over high heat and cook chorizo for about 5 minutes and then stir chorizo into the pasta and serve the pasta topped with bocconcini, chilli flakes and basil.

Tips & Variations


No special items needed.

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