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Chorizo Bolognese Pasta with Sourdough Pangrattato + Burrata

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves 6

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