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Fresh chorizo tomato pasta with bocconcini | fresh chorizo | chorizo pasta | fresh chorizo recipe | chorizo tomato pasta

Fresh Chorizo Tomato Pasta with Bocconcini

Spicy fresh chorizo sausage combined with sweet tomatoes & basil, creamy bocconcini, silky pasta & crunchy crumbs

Course Main Course, Main
Cuisine Italian, Modern Australian, Australian
Keyword chorizo tomato pasta
Total Time 35 minutes
Servings 4
Calories Per Serve 503 kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 500 g / 1.1 lbs fresh chorizo sausages
  • 750 g / 1.6 lbs fresh roma / plum tomatoes usually approx 6 or 7
  • 2 large garlic cloves - crushed
  • 1/2 cup red wine
  • 1 tbsp salted butter
  • 1/2 cup fresh or day old breadcrumbs
  • 200 g tub / 7 oz cherry bocconcini torn
  • 1/3 cup fresh basil leaves firmly packed plus extra to serve (optional)
  • 1 tbsp fresh rosemary leaves finely chopped
  • 250 g / 8 oz dry fettucine / pappardelle pasta

Instructions

  1. Remove sausage meat from casings, pinching into rough bite sized chunks as you go

  2. Slice tomatoes in half lengthways, and remove the seeds with either a melon baller, teaspoon or sharp knife & discard, then dice tomatoes

  3. Meanwhile, cook pasta according to packet directions

  4. In a large non stick fry pan, melt butter over medium heat, adding breadcrumbs & rosemary and fry until crisp then remove crumbs to small bowl and set aside

  5. Add chorizo to the same pan, frying over medium high heat until chorizo is lightly browned & just cooked through (carefully absorb any excess oil from pan with kitchen towel/paper - see my notes)

  6. Add 3/4 of chopped tomatoes to pan and fry for 2 mins or until tomatoes start to break down

  7. Add garlic to tomatoes in pan & fry for 30 seconds, then add wine and simmer on medium low heat for 5 mins to thicken

  8. Add pasta & remaining chopped tomatoes to chorizo & tomato mixture & turn to coat. Turn off the heat then add basil and bocconcini giving one final quick mix to coat

  9. Divide pasta among bowls, top with rosemary crumbs & extra basil to serve if you wish

Recipe Notes

Depending on how much fat is released from your chorizo when you fry it, you may need to remove the excess from your pan - to do this I just use paper towels/kitchen paper to absorb the excess while still in the pan.

You want to mix in the bocconcini at this last minute before serving, this helps the bocconcini stay cool at first which gives a nice contrast in the finished dish, then as you eat the dish the bocconcini will start to melt slightly as it heats.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*