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Peasant Bolognese with Southwest Chile Verde Pasta

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Serving Size: 
  • 3/4 lb. Pappardelle’s Southwest Chile Verde Pasta
  • 2 cups ground beef
  • 1 onion, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 2/3 cup beef stock
  • 4 chorizo sausages
  • 1 ear fresh corn
  • 7 oz. can chopped tomatoes
  • 1 tablespoon fresh cilantro*, chopped
  • Salt and freshly ground pepper, to taste
  • Fresh cilantro, as garnish*
  1. In large skillet, heat oil and cook ground beef for 5 minutes. Add onion and chili powder and cook for additional 3 minutes.
  2. Stir in Worcestershire sauce and flour and cook for 1 more minute, then add beef stock.
  3. Slice the chorizo sausages. Stir into the skillet the sausages, corn, tomatoes and cilantro. (-Or- Eliminate cilantro “*” items and replace with Pappardelle’s Cilantro
    & Roasted Poblano Chili Pesto.) Season well, bring to a boil. Reduce the heat and simmer for 30 minutes. sauté garlic and onion over medium heat until garlic turns light golden.
  4. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and if not ready to serve then transfer to heated serving bowl.
  5. When serving, place sauce on top of pasta and garnish with fresh cilantro.

From This Recipe

$6.49 | 7 oz. container