Chorizo Bolognese


  • 250g Hans Spanish Chorizo, chopped

  • 1 tbs extra virgin olive oil, plus extra to drizzle

  • 2 tbs thyme leaves

  • 400g bottle tomato passata

  • 400g papparadelle or other long pasta

  • 500g cherry tomatoes, halved

  • chopped flat – leaf parsley leaves

  • grated parmesan to serve


1. Place Hans Spanish Chorizo in a food processor and pulse until roughly chopped. Place in a cold frypan with the olive oil over medium heat. When the chorizo starts to sizzle, cook for 3-4 minutes, tossing, until the fat has rendered.

2. Add the thyme and toss, cooking for 1 minute until fragrant then add the passata and cook for 6-8 minutes until reduced.

3. Meanwhile, cook the pasta to packet instructions then drain, reserving 1/3cup (80mls) cooking liquid.

4. Add the pasta to the sauce with the reserved cooking liquid and toss to warm through. Remove from the heat. Top with tomatoes, parsley and parmesan.