Chorizo Bolognese Pasta with Sourdough Pangrattato + Burrata.
Do you see what I did there?
With the red sauce, green pasta and white burrata cheese?? I know, I know, could I be anymore childish. Probably not, but December is the one month out of the year that you can really see the child in me.
Sorry, can’t help it.
Anyway, let me just tell you about this pasta.
It’s hands down one of my favorite cozy, wintery pasta recipes. It’s easy to make, pleasing to the eye and totally delicious. Obviously.
I don’t typically make Bolognese sauce unless I’m making this Classic Lasagna (which you should all make, and probably this month because it’s the PERFECT holiday recipe). Personally, I’m really only into ground beef recipes that are loaded with flavors (think Thai Beef and enchilada’s)…or cheese. Duh.
Usually I prefer to go with chorizo, I just love its more intense flavor. Therefore, a chorizo Bolognese just seemed like the way to go. I know it’s a little different, but I promise guys, this sauce is SO flavorful. Think Spanish meets Italian… it’s delish.
For the pasta, I simply tossed it with a sage kale pesto mix. Although I’m not sure you can really call it a pesto since there are no nuts, whatever you want to call it, this mix adds great flavor and color.
Alrighty, can we talk about the toppings though? The toppings are possibly my favorite. Buttered breadcrumbs with crispy prosciutto and burrata? Yes, count me in on that. Pangrattato is really just a fancy name for breadcrumbs, but I’m really into them. Don’t let the fancy name fool you, pangrattato is simple to make AND gives this pasta the perfect finishing touch.
And then well, the burrata…don’t think that really needs an explanation, I mean it’s delicious creamy cheese!
So don’t you think this bowl just kind of screams MONDAY FOOD?? I honestly can’t think of anything better to eat right now, but then again, it is super cold and snowy here, and I really just want a big bowl of this and then off to my cozy bed to watch a Christmas movie. <–truth.
Moving on… I tried to make this chorizo Bolognese pasta as a quicker recipe, since time seems to NOT be on my side this month. That said, this is a great recipe to start in the morning before work and then come home to at night. The longer the Bolognese can cook low and slow, the more flavor it will have. In fact, it’s even better the next day.
The pangrattato will keep at room temperature for at least a few days in a sealed container, so be prepared for super yummy leftovers. YES.
And finally, I want to put it out there that this is also a great meal to make for holiday guests. You can easily double or even triple the recipe to serve your crowd (or maybe just family), it’s best made ahead and it’s beautiful when plated. Okay and it’s kind of a crowd pleaser. Pretty sure I will be making this Saturday when all 12 of the family members get here for Christmas…whoa. How is it already time for family to come?!? Only ten full days till Christmas!
I’m thinking that Santa would be into this Bolognese?? Thinking definitely.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chorizo Bolognese Pasta with Sourdough Pangrattato + Burrata.
Course: Main Course
Cuisine: American, Italian
Keyword: bolognese, burrata, chorizo, pasta
It's hands down one of my favorite cozy, wintery pasta recipes. It's easy to make, pleasing to the eye and totally delicious. Obviously.
- 2 tablespoons olive oil
- 1 pound ground chorizo (or chorizo links with the casing removed do not use dried chorizo)
- 2 cloves garlic minced or grated
- 1 (28 ounce) can whole peeled san marzano tomatoes crushed with your hands
- 1/2 cup whole milk
- 1/2 cup red wine
- 1/2 cup sun-dried tomato pesto I use DeLallo Brand
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes or to taste
- 1 dried bay leaf
- salt + pepper to taste
- 8 ounces fresh burrata cheese torn
- 4-6 ounces thin sliced prosciutto
- 2 slices thickish sourdough bread toasted, use a gluten free bread if needed
- 1/2 cup shelled toasted pistachios
- 2 tablespoons unsalted butter
- salt and pepper to taste
- 1/2 cup fresh sage leaves
- 1 1/2 cups baby kale
- 1/3 cup olive oil
- 1/2 cup manchego cheese grated
- 1 pound dry fettuccine
- 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 cookies 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.
*Chorizo Bolognese inspired by Donna Hay Magazine.
Pasta for all and to all a goodnight.