Spicy Chorizo Bolognese

Spicy Chorizo Bolognese over cassava yuca gnocchi

The traditional bolognese gets a Latin twist with the addition of chorizo, and red pepper flakes for a spicy chorizo bolognese that’s hearty, flavorful, and filling.

Ingredients

  • Lilly’s Fresh Pasta of Choice
  • 1 lb. chorizo
  • 1 lb. ground beef
  • 28 oz. crushed tomatoes
  • large onion, chopped
  • 4 cloves chopped garlic
  • 4 tbsp. tomato paste
  • 3 tbsp. balsamic vinegar
  • 1 large sprig fresh rosemary
  • 2 large sprigs fresh thyme
  • red pepper flakes
  • black pepper
  • salt

How to Make It

  1. In a large pot begin to cook chopped onion over medium heat. Cook through, add garlic and cook 1 minute more.
  2. Add tomato paste and stir constantly allowing mixture to caramelize.
  3. Add chorizo and ground beef to the pot and cook through. Finally, add crushed tomatoes, balsamic vinegar, fresh herbs, and red pepper flakes to your heat level. Allow to simmer 20-60 minutes, stirring occasionally.
  4. Season to taste and serve over your favorite Lilly’s Fresh Pasta product. Garnish with fresh grated cheese or diced jalapeños (optional).

Servings: 6-8


Pairing suggestions:

Chorizo Ravioli Paella

paella with shrimp and chorizo ravioli

Shrimp paella gets a major upgrade when topped with Lilly’s Fresh Pasta Chorizo Ravioli. You won’t look at paella the same way again!

Ingredients

  • 3-5 pieces Lilly’s Chorizo Ravioli
  • 3-5 fresh jumbo shrimp, peeled and deveined
  • 1 c. Spanish yellow rice or Bomba rice
  • chorizo
  • 1-2 c. chicken stock
  • 1/2 onion, chopped
  • 1 clove chopped garlic
  • 2 tbsp. tomato paste
  • paprika
  • salt and pepper
  • olive oil

How to Make It

  1. Heat paella or cast-iron pan over medium-high heat and drizzle with olive oil. Add onions and cook until translucent, then add garlic and cook 1-2 minutes more.
  2. Add chorizo and tomato paste and cook through. Then add chicken broth paprika, salt, and pepper.
  3. Once broth comes to a boil add rice and let cook, do not stir. After 5-8 minutes of cooking, add the shrimp to the pan and keep over medium heat until cooked through. Shake pan, but do not stir allowing rice to cook and caramelize on bottom of the pan.
  4. While paella is simmering, boil large pot of salted water and cook chorizo ravioli until al dente, set aside.
  5. Let simmer until broth has evaporated, turning to high heat for 1 minute before removing from heat and topping with ravioli.
  6. Cover and allow flavors to marry for a few minutes.
  7. Uncover and enjoy.

Servings: 1


Pairing suggestions:

Clam and Chorizo Tortelloni in White Wine Tomato Broth

brothy clams and chorizo tortelloni

Summer seafood and chorizo are a match made in heaven in this savory but light dish. Finish with fresh lemon and parsley and enjoy with your favorite white wine.

Ingredients

  • Lilly’s Chorizo Tortelloni
  • 3 large or 5 small fresh clams
  • 1/2 c. white wine
  • 1 c. clam juice
  • 1-2 tbsp. tomato paste
  • 1/2 large onion, chopped
  • 2 cloves chopped garlic
  • 1/4 lb. chorizo
  • 1 tbsp. butter
  • parsley
  • lemon
  • olive Oil

How to Make It

  1. Bring large pot of salted water to a boil and cook Lilly’s Chorizo Tortelloni until al dente. Set aside.
  2. In a large sauté pan with a lid, heat 1 tbsp. olive oil over medium-high heat. Add chorizo and cook 3-5 minutes.
  3. Add onions and cook until softened, then add garlic and allow to cook through.
  4. Slowly pour clam juice, white wine, and tomato paste into the pan and bring to a low boil. Season broth to taste. Add clams, cover and cook until clams open, about 5-7 minutes.
  5. When the first clam opens, add chorizo tortelloni to the pan and allow remaining clams to open.
  6. Remove from heat and serve with parsley, butter, and a squeeze of fresh lemon.

Servings: 1


Pairing suggestions:

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