I tested that famous Chorizo Bolognese with Buffalo Mozzarella, and made some serious improvements. This recipe delivers big time, and can be made one day ahead. The spicy smokiness of the chorizo just melts in your mouth when paired with the fresh, creamy mozzarella and deep dark flavors of a good tomato sauce. Not to be missed.
I’ve really been digging into each idea and aspect within this blog, trying to hone in on exactly what is and what I’m trying to give to… the people. One little road bump I’ve noticed, is that I do want this to be my art project as well as my informative resource. Many bloggers make the same recipe five times, set it up, shoot it, and make a whole thing of it. While I would love the time, money, and food to do this, the very nature of that kind of goes against my entire thesis.
I’m trying to relay to you my real life meals, which I create in the midst of my real life crammed schedule and tiny budget. So my photos don’t always come across exactly how I want them. I’m struggling to think of a way to show the world that this photo was shot at 9pm because I really did make it and eat it at that moment, with several hungry and impatient eyes burning a hole in the back of my neck, waiting to eat this hot meal. But on Pinterest, even I am more likely to peruse a post based solely on photo quality alone. So that’s where I’m at.
Now, speaking of Pinterest, perhaps the most popular food photo of all time is that glorious, perfect chorizo bolognese with the torn buffalo mozzarella just sitting there, tempting you several hours before lunch with its hot, cheesy, spicy perfection. We had a lot of chorizo in the fridge, and I had to make it. This recipe brings me to my next point, how do you know that a recipe is better, just because the photo is better? This is something I think I need to address in this blog as well. So, hopefully you clicked on this chorizo bolognese recipe, because I made some adjustments, and I think you’re really going to dig this one better. While you do that, I’ll be searching for a camera made after 2007, and a place where daylight never ends. If it happens to be on a beach, with a shirtless Claudio Marchisio making margaritas for the two of us, that would be ideal. He would love this chorizo bolognese, and I just hope he brought my tanning oil.
- 1 pound chorizo, casing removed
- 3/4 pound pasta (tagliatelle, rotini, rigatoni, or any other hearty pasta)
- 1 ball of QUALITY buffalo mozzarella (mozzarella di bufala)
- 2 large sprigs fresh rosemary
- 1/4 white or yellow onion, chopped finely
- 4 cloves garlic, crushed
- 1 14 oz. can chopped (or diced) tomatoes, check sodium content before purchasing. Too salty is not good.
- 1 small can tomato paste
- 2 tablespoons olive oil, plus more
- 1 teaspoon dried chili flakes (crushed red pepper) (+/- to taste, it tastes great spicy)
- 1 teaspoon smoked paprika
- Sea salt and cracked black pepper
- 1/4 cup red wine vinegar
- In a pan large enough for everything except the pasta, heat the olive oil over medium flame. Once hot place the rosemary sprigs in there and fry them until they are crisp, turning a couple of times. Remove and set aside.
- Add the chorizo, garlic, onions, chili flakes, paprika, a pinch of salt, and a LOT of cracked black pepper. Sautee for several minutes until the chorizo is cooked thoroughly. Then distribute evenly throughout the pan, and turn the flame up to high for a couple minutes, until the bottom pieces get crispy. Chorizo is better when it's well done, so don't stir it, just leave it there for a bit.
- Add the vinegar, tomato paste and diced tomatoes. Stir well and allow to simmer for a few minutes, while you cook the pasta. Continue simmering the chorizo, uncovered, during this time.
- Boil a pot of water, and cook the pasta until al dente, minus one minute. Meaning, when you think "this needs one more minute until it's that perfect al dente," take it off and drain it.
- Return the pasta to the pot. Add the chorizo mixture, turn the flame back on, and cook, stirring frequently, until the pasta is at its desired doneness. Al dente is perfect for this because it's a hearty sauce. This is how restaurants cook their pasta, and how they make sure it's always so coated with the sauce, as opposed to just swimming around in it, but not sticking.
- To serve, pull the rosemary through your fingers to easily remove the leaves. Sprinkle those around, tear the mozzarealla and place on top, and drizzle with olive oil and another couple cracks of black pepper.
- Pair with a heaver red wine, such as Chianti, Cabernet, Tempranillo or Syrah / Shiraz. The chorizo would lend itself nicely to a Spanish or Chilean wine.
- Sauce can be made one day ahead, if serving for a dinner party, and flavors would be nicely combined by then, which is a plus. To reheat, heat separately, and then combine with pasta as instructed above.
- If you can not find good quality mozzarella, you can substitute with a nice ricotta instead.
- It is natural that you will have to taste and adjust the seasonings a bit. Variation is expected depending on quality of ingredients, age of spices, season, etc.