Chorizo Bolognese with Buffalo Mozzarella (2024)

1 pound dried chorizo, casing removed and chopped

1 tablespoon extra-virgin olive oil

2 sprigs rosemary, leaves picked

1/4 teaspoon dried chili flakes

2 cloves garlic, crushed

Sea salt and cracked black pepper

1/2 cup red wine

1 (14-ounce) can chopped tomatoes

2 tablespoons brown sugar

1 pound tagliatelle

9 ounces buffalo mozzarella, torn

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Reviews (13)

• Yummmmm. Made exactly as per recipe and was a lovely complex tasting bolognese, but with a very simple recipe. Looking forward to making this for friends.

  • Sarah H

  • Melbourne, Australia

  • 10/28/2022

• I made this using soyrizo crumbles (so no peeling) and it was delicious. Leaving the rosemary on the stem is way easier too. Yum.

  • rhonda2too

  • San Francisco, CA

  • 5/21/2020

• Even though I had to sub two main ingredients this dish was awesome. Subbed chorizo for a dried Hungarian sausage and subbed the bison mozza for just fresh (cow) mozza. The dried sausage I used was gumming up my food processor so I just scraped the sausage out of the casings with a spoon (which took a few extra minutes). That being said the dish was awesome. Making it again for company (without substitutions).

  • jonnywilson

  • Winnipeg, MB

  • 1/23/2020

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• I made this to the exact recipe, no changes. It’s absolutely delicious! To me it’s such a rich meal and a little oily that it’s a “treat” and not a regular meal. Having tried it on the family, this will be the next dish I cook to impress friends!

  • DawnieeDawn

  • Nottingham

  • 1/13/2019

• Delicious! Partner loved it. Made mostly as directed, but just added a pepper and 1/2 onion. Used food processor for salami, pepper and onion.

  • kerirosenth

  • Upstate New York

  • 1/18/2017

• A hit in our house, the sauce has a smokey, barbecue like flavor. Only tricky part was getting the casing off the sausage-I used a vegetable peeler. Not sure that the mozzarella added much. I left the rosemary on the stems until after cooling from frying in the oil.

  • r124911

  • North Carolina

  • 9/21/2016

• This was only OK... despite using the recommended dry Spanish style of chorizo, it was extremely salty, and I had to more than double the amount of tomatoes to get the balance of the sauce right. And 15 minutes may be the cook time, but peeling and chopping and processing the chorizo was time consuming and messy. Give yourself 45 minute for prep, before starting cooking. I also had to pour off a lot of oil to keep the sauce from being too greasy. If I made this again, in addition to reducing the chorizo and doubling the tomatoes, I would use burrata rather than fresh mozzarella, which ended up being too solid for my taste, texture-wise.

  • rault

  • NYC

  • 9/19/2016

• Used Spanish chorizo and there was WAY too much and it got quite oily, but the salty/spicy flavour worked with the crispy rosemary and mozzarella. Would make again, but with less chorizo and pasta.

  • Anonymous

  • London, UK

  • 9/3/2016

• I added a 1/2 bell pepper and one onion, chopped, after the rosemary, cooked for 8 minutes, then set aside; proceeded with recipe, ran pepper/onion through food processor and then added back in with the tomatoes; also I made pasta sheets, approx 6x12", (rolled to #7 setting and boiled 3 minutes), and used the bolognese along with ricotta and parmesan to roll up (cookie-dough-style) a "lasagna roll" of sorts; baked at 400 for 12 minutes (turning over halfway through), then sliced into 1" segments, turned each segment upright on same baking sheet, and broiled for about 3 minutes;served three segments per plate with a little bolognese and parmesan as garnish (saw this idea on "Beat Bobby Flay", great presentation, good dish! Congrats to the chef who did it first!)

  • chrishorney

  • Greensboro, NC

  • 2/21/2016

• You cannot substitute Mexican (soft) chorizo for the dry Spanish chroizo called for in this recipe. It will be entirely too greasy if you do that.

  • foodsage1

  • Chicago

  • 2/18/2016

• So... there are different types of chorizo-because of the amount you're using, I'm guessing you're talking about Mexican chorizo?

  • meganannesullivansullivan

  • 2/18/2016

• Didn't like this. Used Trader Joes soy chorizo as well, the dish was REALLY salty, bland, and looked like baby poo. Will not make again.

  • Anonymous

  • Tempe, AZ

  • 11/17/2015

• Excellent! I used hot chorizo, so I omitted the hot pepper flakes. I will definitely make this again.

  • angelriv2002

  • Perrysburg, OH

  • 11/17/2015

• This was great and easy. I used mexican stewed tomatoes.

  • Anonymous

  • Sacramento, CA

  • 11/17/2015

• Only substitution we made was Chorizo for Soy Chorizo we got from Trader Joes. And this dish came out amazing. Definitely will be making this again and often!

  • lbwalton

  • San Diego, CA

  • 11/8/2015

TagsPastaTagliatelleItalian AmericanItalianEuropeanChorizoSausageMeatCanned TomatoTomatoVegetableMainDinnerNut FreeQuick30 Minutes or LessSimmerFood ProcessorSuper BowlDonna Hay Magazine