Pork & Chorizo, Orecchiette With Mozzarealla & Chilli Flakes
Recipe: #30286
September 11, 2018
Categories: Cheese, Mozzarella, Orecchiette, Potluck, No Eggs, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.