Apricot and Chorizo Bolognese with Turmeric Pasta

Servings: 2 - 3 servings
Author: Dini from The Flavor Bender
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Ingredients

Apricot and Chorizo Bolognese

  • 9 oz Mexican Chorizo meat uncooked sausage meat
  • 2.5 oz dried apricots diced into small pieces
  • 1 - 2 tsp chilli flakes/crushed red pepper optional
  • 3 cloves of garlic minced
  • ½ heaped tsp dried oregano
  • ¼ onion chopped finely
  • Salt if needed

Turmeric Pasta

Instructions

Apricot and Chorizo Bolognese

  • Heat a little oil in a non-stick pan (about 1 tsp, just to avoid the onion and garlic from sticking to the pan).
  • Add the chopped onions and garlic and saute for a few minutes till the onions soften.
  • Add the chorizo meat, apricots, and chilli flakes and saute until the meat has cooked. If it gets too dry, add a little water.
  • Add the dry oregano and cook for a few more minutes. Add salt to taste.
  • Serve with pasta and a poached egg on top (optional) with parsley and extra oregano sprinkled on top as well.

Turmeric Pasta

  • cook dry pasta according to package instructions, but add the turmeric to the water as it boils, before you add the pasta.
  • When the pasta is cooked, drain and toss it with some olive oil and a generous pinch of turmeric.
  • Serve with apricot and chorizo bolognese.