Pantry Pasta

• 2 tablespoons olive oil, plus more for drizzling*
• 8 ounces sweet Italian sausage, casings removed*
• 1/2 medium red onion, finely chopped
• 1/4 cup torn pitted olives, preferably Castelvetrano*
• 1 (14-ounce) can cherry tomatoes*
• 12 ounces spaghetti*
• Kosher salt
• 1/4 cup pepperoncini, thinly sliced*
• 2 ounces Pecorino or Parmesan, finely grated, divided*
• 2 tablespoons unsalted butter
• 1/2 cup torn basil

Heat 2 Tbsp. oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through, browned, and crisp in places, 5–8 minutes. Transfer to a small bowl with a slotted spoon. Reduce heat to medium; add onion and olives to skillet. Cook, stirring often, until onion is translucent, about 5 minutes. Add tomatoes, increase heat to medium-high, and cook, mashing tomatoes lightly and stirring often, until juices are slightly thickened, about 3 minutes.

Meanwhile, cook pasta in a large pot of lightly salted boiling water, stirring occasionally, until very al dente, about 6 minutes. Drain, reserving 1 cup pasta cooking liquid.

Add pasta and 3/4 cup pasta cooking liquid to sauce and cook, tossing, until pasta is al dente and sauce coats noodles. Mix in pepperoncini, cooked sausage, and another 1/4 cup pasta cooking liquid. Then, tossing constantly, gradually add all but 1/2 cup cheese, followed by butter. Once incorporated, remove from heat and mix in basil. Divide pasta among bowls. Drizzle with oil; top with remaining cheese.

Serves 4
Active time: 35 minutes
Total time: 35 minutes

*Products can be found at Vine & Olive

Chorizo Bolognese with Buffalo Mozzarella

• 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*

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.

*Products can be found at Vine & Olive