Hayden Quinn's quick chorizo bolognese

Name: Hayden Quinn's quick chorizo bolognese
Yield: 4
Ingredients: 3 x 125g chorizo, casings removed and chopped; 20.00 ml extra virgin olive oil, plus extra to drizzle; 40.00 ml 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

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by Hayden Quinn

Sep 20, 2016

Give your usual bolognese recipe a shake-up with Hayden Quinn's quick and easy chorizo version.

3 x 125g chorizo, casings 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

Method

1.

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.
2.

Add the thyme and toss, cooking for 1 minute until fragrant then add the passata and cook for 6-8 minutes until reduced.
3.

Meanwhile, cook the pasta to packet instructions then drain, reserving 1/3 cup (80ml) cooking liquid.
4.

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.