Chorizo Bolognese Pasta with Sourdough Pangrattato + Burrata Recipe

Chorizo Bolognese Pasta with Sourdough Pangrattato + Burrata Recipe

Ingredients

• 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

Sourdough Pangrattato

• 4-6 ounces thin sliced prosciutto
• 2 thickish slices sourdough bread (use a gluten free bread if needed), toasted
• 1/2 cup shelled, toasted pistachios
• 2 tablespoons unsalted butter
• salt and pepper, to taste

Pasta

• 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

See full instructions: www.halfbakedharvest.com