With the red sauce, green pasta and white burrata cheese?? I know, I know, could I be anymore childish. Probably not, but December is the one month out of the year that you can really see the child in me. Sorry, can’t help it. Anyway, let me just tell you about this pasta. It’s hands down one of my favorite cozy, wintery pasta recipes. It’s easy to make, pleasing to the eye and totally delicious. Obviously.
I don’t typically make Bolognese sauce unless I’m making this Classic Lasagna (which you should all make, and probably this month because it’s the PERFECT holiday recipe). Personally, I’m really only into ground beef recipes that are loaded with flavors (think Thai Beef and enchilada’s)…or cheese. Duh. Usually I prefer to go with chorizo, I just love its more intense flavor. Therefore, a chorizo Bolognese just seemed like the way to go. I know it’s a little different, but I promise guys, this sauce is SO flavorful. Think Spanish meets Italian… it’s delish. For the pasta, I simply tossed it with a sage kale pesto mix. Although I’m not sure you can really call it a pesto since there are no nuts, whatever you want to call it, this mix adds great flavor and color. Alrighty, can we talk about the toppings though? The toppings are possibly my favorite. Buttered breadcrumbs with crispy prosciutto and burrata? Yes, count me in on that. Pangrattato is really just a fancy name for breadcrumbs, but I’m really into them. Don’t let the fancy name fool you, pangrattato is simple to make AND gives this pasta the perfect finishing touch. And then well, the burrata…don’t think that really needs an explanation, I mean it’s delicious creamy cheese! So don’t you think this bowl just kind of screams MONDAY FOOD?? I honestly can’t think of anything better to eat right now, but then again, it is super cold and snowy here, and I really just want a big bowl of this and then off to my cozy bed to watch a Christmas movie. <–truth.
Moving on… I tried to make this chorizo Bolognese pasta as a quicker recipe, since time seems to NOT be on my side this month. That said, this is a great recipe to start in the morning before work and then come home to at night. The longer the Bolognese can cook low and slow, the more flavor it will have. In fact, it’s even better the next day. The pangrattato will keep at room temperature for at least a few days in a sealed container, so be prepared for super yummy leftovers. YES. And finally, I want to put it out there that this is also a great meal to make for holiday guests. You can easily double or even triple the recipe to serve your crowd (or maybe just family), it’s best made ahead and it’s beautiful when plated. Okay and it’s kind of a crowd pleaser. Pretty sure I will be making this Saturday when all 12 of the family members get here for Christmas…whoa. How is it already time for family to come?!? Only ten full days till Christmas! I’m thinking that Santa would be into this Bolognese?? Thinking definitely.
Pasta for all and to all a goodnight.
