Fresh Chorizo Tomato Pasta with Bocconcini

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

Course Main, Main Course

Cuisine Australian, Italian, Modern Australian

Total Time 35

Servings

Calories 503kcal

Author Lee-Ann Grace

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
½ cup red wine
1 tablespoon salted butter
½ cup fresh or day old breadcrumbs
200 g tub / 7 oz cherry bocconcini torn
⅓ cup fresh basil leaves firmly packed plus extra to serve (optional)
1 tablespoon fresh rosemary leaves finely chopped
250 g / 8 oz dry fettucine / pappardelle pasta

Instructions

Remove sausage meat from casings, pinching into rough bite sized chunks as you go
Slice tomatoes in half lengthways, and remove the seeds with either a melon baller, teaspoon or sharp knife & discard, then dice tomatoes
Meanwhile, cook pasta according to packet directions
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
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)
Add ¾ of chopped tomatoes to pan and fry for 2 mins or until tomatoes start to break down
Add garlic to tomatoes in pan & fry for 30 seconds, then add wine and simmer on medium low heat for 5 mins to thicken
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
Divide pasta among bowls, top with rosemary crumbs & extra basil to serve if you wish

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*

Nutrition