Chorizo Bolognese Pasta with Sourdough Pangrattato + Burrata.
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Half Baked Harvest · by Tieghan Gerard★ 4.0 (41)

Chorizo Bolognese Pasta with Sourdough Pangrattato + Burrata.

NUTRITION · PER SERVING60M COOK
CAL 68%·PRO 100%
CARBS 140G41% OF CAL
10G FIBER0G ADDED0G INTRINSIC114G OTHER15G TOTAL SUGAR
FAT 72G48% OF CAL
21G SAT50G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fettuccine tossed with a rich chorizo Bolognese sauce, sautéed kale, and topped with creamy burrata and crispy bread crumbs. A cozy, satisfying winter pasta.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil
  • 1 pound ground chorizo (or chorizo links with the casing removed (do not use dried chorizo))
  • 2 cloves garlic (minced or grated)
  • 1 (28 ounce) can whole peeled san marzano tomatoes (crushed with your hands)
  • 1/2 cup whole milk
  • 1/2 cup red wine
  • 1/2 cup sun-dried tomato pesto (I use DeLallo Brand)
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (or to taste)
  • 1 dried bay leaf
  • salt + pepper (to taste)
  • 8 ounces fresh burrata cheese (torn)
  • 4-6 ounces thin sliced prosciutto
  • 2 slices thickish sourdough bread (toasted, use a gluten free bread if needed)
  • 1/2 cup shelled (toasted pistachios)
  • 2 tablespoons unsalted butter
  • salt and pepper (to taste)
  • 1/2 cup fresh sage leaves
  • 1 1/2 cups baby kale
  • 1/3 cup olive oil
  • 1/2 cup manchego cheese (grated)
  • 1 pound dry fettuccine
PREP
20M
SODIUM
2493MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.