INGREDIENTS
1 lb
Chorizo, ground
4 oz
Prosciutto, thin
1 1/2 cups
Baby kale
2 tsp
Basil, dried
1
Bay leaf, dried
2 cloves
Garlic
1 tsp
Oregano, dried
1/2 cup
Sage, fresh leaves
1 28 ounce can
San marzano tomatoes, whole
1/2 cup
Sun-dried tomato pesto
1 lb
Fettuccine, dry
1/2 tsp
Red pepper flakes
1
Salt + pepper
1
Salt and pepper
7 1/3 tbsp
Olive oil
1/2 cup
Pistachios, toasted
2
slices Thickish sourdough bread, toasted
8 oz
Burrata cheese, fresh
2 tbsp
Butter, unsalted
1/2 cup
Manchego cheese, grated
1/2 cup
Whole milk
1/2 cup
Red wine