QUICK CHORIZO BOLOGNESE
MAKES: 4
WHAT'S IN IT?
3 x 125g chorizo, cases removed and chopped
1 tbs extra virgin olive oil, plus extra to drizzle
2 tbs thyme leaves
400g bottle tomato passata
400g pappardelle or other long pasta
500g cherry tomatoes, halved
Chopped flat-leaf parsley leaves and grated parmesan to serve
PUTTING IT ALL TOGETHER:
Place chorizo in a food processor and pulse until nely chopped. Place in a cold frypan with the oil over medium heat. When the chorizo starts to sizzle, cook for 3-4 minutes, tossing, until the fat has rendered.
Add the thyme and toss, cooking for 1 minute until fragrant then add the passata and cook for 6-8 minutes until reduced.
Meanwhile, cook the pasta to packet instructions then drain, reserving 1/3 cup (80ml) cooking liquid.
Add the pasta to the sauce with the reserved cooking liquid and toss to warm through. Remove from heat. Top with tomatoes, parsley and parmesan.
