Chorizo Bolognese Fettuccine

Ok, let’s bootleg another classic!

I got a gift card, from this cooking competition, a few month back and just recently got the chance to use it. I participated for the chance to get more cultured in Italian cuisine…the gift card and cheese slopped mountains of pasta were just a great bonus. I can’t say that I ever had real Italian food before. The closest to a legit Italian meal I’ve had, prior to the one at Il Desco, is ravioli…made by Chef Boyardee. Does that even count?

At our Il Desco feast, my family and I ordered 14 items (including skirt steak, 3 plates of pasta, a pizza, octopus, scallop risotto and desserts). After scraping the plates clean, I started thinking…

  • I just consumed enough calories to run a marathon…
  • I am not mentally or physically fit to run a marathon…
  • I am not running a marathon…
  • Oh well, hmm, I wonder how they got the Bolognese sauce to be so good?

Chorizo Bolognese Fettuccine

I asked our waiter and this is how he explained it to me: (I am paraphrasing):

“It takes a few hours…” he started ever so enthusiastically. I immediately zoned out. I wish I could remember what he told me but truth be told I am not a patient person when it comes to food. This blog has a total of zero slow cooker, braised or stewed recipes. Why? Because the only thing worse than failing at a dish is waiting 6-8 hours before finding out that I failed. Anyways, as he was finishing up on the seemingly endless list of spices that go into their sauce, I thanked him and stated “I am definitely going to give this a try!” Yeah…I was definitely not going to give it a try.

Chorizo Bolognese Fettuccine

Days passed and as you can tell by the title and pictures that this text is sandwiched between…I made Bolognese. A Chorizo Bolognese Fettuccine to be exact. Don’t be scared this dish takes less than 30 minutes to make. Most recipes I create are fusions of cuisines done in an attempt to awe you but this Mexican/Italian dish was made as an alternative to the classically laborious Bolognese sauce.

  • Chorizo is already packed with flavor thus eliminating that daunting list of ingredients.
  • Less ingredients = less time for the flavors to be infused with the dish.
  • Less time cooking = the sooner you will have this bite in your mouth…

Chorizo Bolognese Fettuccine

It’s simple foodie logistics. For the first time ever, I made a recipe simple. So do me a favor and take advantage of my kindness. Get some pasta, get it to the point of Al Dente, get some Chorizo and get this spicy, chunky, flavor packed bite in your face hole ASAP!!

Here to Fuel Your Culinary Fire!!!
DO NOT SUBSCRIBE...just yet. I mean, you barely know me. Check the site out, get inspired, have a few laughs and come back if you think I'm worth your time. Enjoy!
I share a lot of free stuff but don't worry, your information will ALWAYS be kept secret.
Chorizo Bolognese Fettuccine
Chorizo Bolognese Fettuccine
Print Recipe
Servings Prep Time
2 Servings 5 Minutes
Cook Time
25 Minutes
Servings Prep Time
2 Servings 5 Minutes
Cook Time
25 Minutes
Chorizo Bolognese Fettuccine
Chorizo Bolognese Fettuccine
Print Recipe
Servings Prep Time
2 Servings 5 Minutes
Cook Time
25 Minutes
Servings Prep Time
2 Servings 5 Minutes
Cook Time
25 Minutes
Ingredients
Pasta
Chorizo Bolognese
Garnish
Servings: Servings
Instructions
Pasta
  1. Bring the salted water to a rolling boil and cook your pasta according to the instructions on the package (mine was cooked for 11 minutes for Al Dente).
  2. Strain and separate into two bowls.
Chorizo Bolognese
  1. In a pan over medium heat, cook your Mexican chorizo in 2 tsp of olive oil until the meat is crumbly (3-5 minutes).
  2. Mix in the garlic, stir for 30 seconds.
  3. Mix in your onions and cook until they are translucent (1-2 minutes). Set aside until you are ready to serve.
  4. Add in your red pepper flakes and crushed tomatoes. Mix then simmer for 7-10 minutes on medium heat (the longer you simmer, the chunkier it will get).
To serve
  1. Spoon your Chorizo Bolognese over the pasta, top with a copious amount of Cotija and a touch of chopped cilantro.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a reply