Chorizo Bolognese Pasta
Spicy sausage adds a kick to typical meat sauce.
Yield: 4 servings
- kosher salt
- 1 lb. pasta, such as campanelle
- 2 chorizo sausages, casing removed and chopped
- Freshly ground black pepper
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 lb. ground beef
- 1 tbsp. tomato paste
- 1 (28-oz.) can San Marzano crushed tomatoes
- 1/4 c. chopped parsley
- 1 c. grated fresh mozzarella
- Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions. Reserve 1/2 cup pasta water. Drain pasta.
- In a large sauté pan over medium heat, cook chorizo using a wooden spoon to help break it up. Cook until sausage releases oils and begins to brown, about 2 minutes. Using a slotted spoon, transfer chorizo to a plate. Add garlic, onions, carrots, and celery; cook until softened. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper; break up beef with wooden spoon and cook for 2 to 3 minutes. Add chorizo, tomato paste, and crushed tomatoes. Bring to a boil and simmer for 5 to 10 minutes.
- Stir in pasta and parsley. Add pasta water as needed if sauce is too thick. Top with mozzarella, drizzle with olive oil and serve immediately.
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