Pork & Chorizo, Orecchiette With Mozzarealla & Chilli Flakes
Created by ImPat on September 11, 2018
- Servings: 6
- Prep Time: 15m
- Cook Time: 25m
- Recipe #30286
Ingredients
- 3 tablespoons olive oil (extra virgin)
- 500 grams ground pork (mince)
- 1 brown onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon dried oregano
- Sea salt flakes, to season
- Freshly ground black pepper, to season
- 125 ml white wine
- 700 grams passata (or tomato puree)
- 500 grams dried orecchiette pasta (or penne)
- 1/4 cup parsley leaves (roughly chopped)
- 250 grams chorizo sausage (2 sausages, thinly sliced on the diagonal)
- 1 tub (220 gram) bocconcini (cherry bocconcini, mozzarella, torn)
- Dried chilli flakes, to serve
- Basil leaves, to serve
How to Make
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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.
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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.
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Step 3: Meanwhile, cook orecchiette following packet direction in a large saucepan of boiling salted water until al dente.
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Step 4: Drain well and add to mince mixture along with parsley.
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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.
Nutritional Facts
- 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