Apricot and Chorizo Bolognese with Turmeric Pasta
Servings: 2 - 3 servings
This Chorizo Bolognese is a twist on your classic bolognese with the sweetness of apricots and the smokiness of turmeric pasta. Mega flavorful and comforting dish, perfect for week nights or cozy weekend dinners.
Print Recipe
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
- Follow this recipe to make Turmeric Pasta from scratch OR
- 4 oz dry spaghetti or fettuccine
- 1/2 tsp ground turmeric + another generous pinch of ground turmeric
- Olive oil
- Water and salt to cook per package instructions
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
- Follow this recipe to make Homemade Turmeric Pasta (recipe is for 4 servings), OR
- 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.