This turned out to be a delightful, yet hearty wintry dish. Farfelle, or as it is commonly known as "bow-tie pasta," or butterfly pasta is a wonderful short pasta that is delicate yet satisfying. Along with a slightly spicy Chorizo ragù, it is positively delicious. I also happened to have some wonderful Marinara sauce I had made earlier to enhance the flavor of the ragu. Of course you can use whatever sauce you like or even a tomato sauce from the can. I am partial to Italian tomato sauces that are DOP or Italy, you can use whole, or diced or pureed whichever you prefer.
I browned the meat, a pound of ground beef along with the Chorizo (which I sliced on the bias) in a pan that I sauteed some onions, sweet red
pepper and chopped garlic. Season with a pinch of salt and coarse black pepper, noting that not too much salt is really needed as the Chorizo is pretty salty by itself and a little chopped parsley. Add some sliced baby Portabella or other mushroom, deglaze with some red wine and simmer for a bit before adding the tomato sauce. I added a few leaves of fresh basil and sprinkle of oregano and let simmer for 15 minutes. W
hen the pasta is ready, slightly al dente, add directly to the Ragu sauce and tho
roughly mix the pasta and sauce. At this point I add half a cup of fresh or you can use frozen peas. I let simmer another five minutes, and it's ready to serve, added a little or lot of Parmigiano Reggiano or Asiago cheese and viola! ready to plate..._______________________________________________
_______________________________________________Ingredients:
- 1lb Chorizo
- 1lb Ground beef
- 1 Cup sliced mushrooms
- 1 1/2 Cup tomato sauce
- 16 oz Farfelle pasta
- 1 Cup red wine
- 1 Med onion diced
- 1/2 Sweet red pepper, diced
- 1/2 Teaspoon oregano
- 1 Tablespoon fresh chopped parsley
- 3-4 Large basil leaves
- 4 Garlic cloved chopped
- 1 Teaspoon coarse black pepper
- 3 Tablesoon extra virgin olive oil
- 1/2 Cup fresh Peas
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