PASTA WITH BUFFALO MOZZARELLA RECIPES

Steps:

• Heat some olive oil in a bigger pot. Add the onion and garlic, sprinkle it with some salt and sugar. Add the chili. When it is caramelized, add the fresh tomatoes and the passata. Cook for a couple of minutes, then add the heavy cream and season it with all the spices. Cook it for 10-15 minutes, until it reaches the perfect thickeness.
• Meanwhile cook the pasta,
• Heat some olive oil in a frying pan, using high heat roast the cherry tomatoes for a couple of minutes,
• Lastly, add the pasta to the sauce, add the butter and some grated parmesan cheese.
• Serve it with the torn mozzarella, roasted cherry tomatoes, fresh basil leaves and chili flakes if desired.

Steps:

• Place the chorizo in a food processor and process until finely chopped. Set aside. Heat the oil in a large frying pan over high heat. Add the rosemary leaves and cook for 30 seconds or until crisp. Remove and set aside. Add the chorizo, chili flakes, garlic, salt and pepper to the pan and cook, stirring, for 3–4 minutes or until golden and crispy. Add the wine and cook for 30 seconds. Add the tomatoes and sugar and bring to a simmer. Reduce the heat to medium, cover with a lid and cook for 5–6 minutes or until the liquid has slightly reduced.
• While the chorizo mixture is cooking, cook the pasta in a large pot of salted boiling water for 6–8 minutes or until al dente. Drain, reserving 1/2 cup of the cooking liquid.
• Add the reserved cooking liquid to the chorizo mixture and stir to combine. Top the pasta with the chorizo mixture, mozzarella, crispy rosemary and pepper to serve.