Food & Wine
Bacon and chorizo pappardelle
If you’re looking for a hearty, flavoursome pasta that’s easy to make you really can’t do much better than this scrumptious bacon and chorizo pappardelle.
Serves: 4
Ingredients:
- 200g Australian streaky bacon, thinly sliced
- 200g spicy chorizo, sliced diagonally
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1 long red chilli, finely chopped
- 100g baby spinach leaves
- 1/2 cup continental parsley leaves, chopped
- 1 tablespoon tomato paste
- 4 tablespoon olive oil
- 400g Pappardelle pasta, cooked & drained
- 4 tablespoon parmesan cheese, grated
- Cracked black pepper to taste
Method:
- Heat one tablespoon of olive oil in a large deep frying pan over a medium high heat and sauté the bacon and chorizo until well brown. Remove from pan and set aside.
- Return the frying pan to the stove, over medium heat.
- Sauté garlic, chilli and spinach for two minutes.
- Combine the remaining four tablespoons of olive oil and tomato paste together with the parsley leaves and add them to the sautéed garlic and chilli.
- Return the bacon and chorizo to the pan and sauté for a further two minutes.
- Add the cooked pappardelle to the pan and toss well to coat pasta.
- Season with a little salt if required.
- Serve Pasta garnished with parmesan cheese and cracked black pepper.
Doesn’t that sound like an incredible pasta dish? What’s your favourite type of pasta to enjoy? Let us know in the comments below.
Recipe courtesy of Australian Pork.
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Roast winter vegetable pasta with herb and lemon dressing