Fresh pappardelle with chorizo

20 Min
very easy
4 People
Rating starstarstarstar_borderstar_border
Fresh pasta from local supplier Mancini tossed with chorizo, oven-roasted veggies and oregano

No pork option - diced chorizo is replaced with turkey
1. Set oven to 250C. Wedge red onion and place on a lined oven tray with diced sweet potato, cherry tomatoes and fresh oregano. Toss with oil, salt and pepper. Roast for 15-18 minutes or until softened.

2. In the meantime, bring a large saucepan of water to the boil. Add pasta and cook for 3-4 minutes. Drain (step 4).

3. Heat a large, deep pan with oil over medium-high heat. Add chorizo and crushed garlic, cook for 3-4 minutes. Roughly chop broccolini and add to pan with 1/4 cup water. Cook for further 3-4 minutes.

4. Gently squash the cherry tomatoes on the tray. Add the roasted vegetables into the pan. Season with 2 tbsp balsamic vinegar, salt and pepper then toss in the cooked pasta.

5. Serve in bowls at the table (see notes).

If you have parmesan in the fridge - sprinkle some on top for serving.
No pork option - diced chorizo is replaced with turkey.
Slice to use as per recipe instructions. Increase the seasoning at step 4 with ground paprika and a dried herb such as oregano (if needed, roughly 1 tsp of each).
RED ONION, 2/3 *
DICED SWEET POTATO, 1 bag (400g)
CHERRY TOMATOES, 1/2 packet (200g) *
OREGANO, 1 packet
FRESH PAPPARDELLE, 1 packet (500g)
GARLIC, 2 cloves

oil (for cooking), salt, pepper, balsamic vinegar