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Bucatini with Chorizo & Tomato Garlic Cream Sauce

By Kimberly Ragosta for @wildharmonyfarm


Ingredients

1 package of pork chorizo links, casings removed @wildharmonyfarm

1 onion, chopped

4 cloves garlic, sliced @earthcarefarm_ri

1 TBS olive oil @capizzanooliveoils

1 28 oz can crushed tomatoes

1 28 oz can diced tomatoes

2 lbs bucatini pasta

1 8 oz container mascarpone cheese

1 tsp salt

Parmesan cheese to top


Directions

In a large skillet add olive oil, onion, garlic and chorizo. Cook over medium heat with wooden spoon until chorizo is cooked through and garlic and onions are tender (be sure to break up chorizo). Add tomatoes and salt. Bring to a boil. Lower temp and simmer for 20 minutes while stirring occasionally. Meanwhile, cook pasta to al dente. Drain pasta. Add pasta back to pot. Add marscapone cheese to sauce and stir well until well combined. Add a few ladles of sauce to pasta and mix well. Serve pasta in a bowl and top with extra sauce and parmesan cheese.


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