Pork and Chorizo Orecchiette with Mozzarella Recipe - Better Homes & Gardens Australia
This quick pork and chorizo orecchiette recipe is a budget-friendly alternative to spaghetti bolognese. Easy to make, it's perfect for a midweek dinner.
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Cooking tools:
- Nonstick skillet
- Wooden spoon
- Saucepan
- Colander
- Skillet
- Stove
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
- Tongs
Ingredients
- 3 Tbsp extra virgin olive oil
- 500g pork mince
- 1 brown onion, finely diced
- 1 clove garlic, crushed
- 1 Tbsp dried oregano
- Sea-salt flakes and freshly ground black pepper, to season
- 125ml white wine
- 700g passata (tomato puree)
- 500g dried orecchiette pasta or penne
- ¼ cup flat-leaf parsley leaves, roughly chopped
- 2 chorizo (250g), thinly sliced on the diagonal
- 220g tub cherry bocconcini (mozzarella), torn
- Dried chilli flakes, to serve
- Basil leaves, to serve
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