Fresh pappardelle with chorizo, chickpeas, and ricotta salata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh pappardelle with chorizo, chickpeas, and ricotta salata

Soy-Free

2 Servings, 770 Calories/Serving

15 Minutes

In a light take on Bolognese sauce, chickpeas and chorizo replace pork and veal, get tossed with kale and ricotta salata, and served over fresh pappardelle—benissimo!

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh pappardelle
  • ½ pound fresh loose chorizo (contains pork and spices)
  • 1 cup cooked chickpeas
  • ½ cup organic mirepoix (onions - carrots - celery)
  • 2 tablespoons tomato paste
  • 3 ounces organic baby kale or other leafy greens
  • 1½ ounces ricotta salata
  • 1 teaspoon red chile flakes (optional)

Chef's Tip

Because both chorizo and ricotta salata tend to be salty, go easy when seasoning and be sure to taste before you add more salt.

Ingredient IQ

The French word mirepoix, pronounced “meer-pwah,” first appeared in culinary writings in the early 1800s. It refers to the trio of onions, carrots, and celery that provides the foundation for countless recipes. Many cultures have a blend like it: Spanish sofrito combines onion, garlic, and tomato; the German Suppengrün marries leeks, carrots, and celery root; and the Cajun holy trinity mixes onion, celery, and green bell pepper.

Nutrition per serving

Calories: 770, Protein: 42g (84% DV), Fiber: 7g (28% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 6g, Saturated Fat: 13g (65% DV), Cholesterol: 145mg (48% DV), Sodium: 910mg (38% DV), Carbohydrates: 75g (25% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the pappardelle

Bring a medium sauce pot of generously salted water to a boil. Add the pappardelle and cook until just tender, 3 to 5 minutes. Drain, reserving ⅓ cup [⅔ cup] pasta cooking water. Return the pappardelle to the pot; if needed, drizzle with 1 teaspoon oil and toss to keep the noodles from sticking.
While the water heats and the pappardelle cooks, prepare the sauce.

2

Make the sauce; finish the dish

  • Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Rinse the chickpeas.
In a large frying pan [large sauce pot] over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the mirepoix and tomato paste, season with salt and pepper, and cook, stirring occasionally, until the vegetables are softened and the tomato paste is caramelized, 2 to 3 minutes. Add the chorizo and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 1 to 2 minutes. Add ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce is thickened slightly and the chorizo is cooked through, 3 to 4 minutes.
Stir in the pappardelle, reserved pasta cooking water, chickpeas, and kale and cook until the chickpeas are warmed through and the kale is just wilted, 1 to 2 minutes. Remove from the heat and season lightly to taste with salt and pepper.

Serve

Transfer the pappardelle and sauce to individual bowls and crumble the ricotta salata over the top. Garnish with as many chile flakes as you like and serve.

Kids Can!

  • Time the pappardelle.
  • Rinse the chickpeas.
  • Measure the water for the sauce.
  • Crumble the ricotta salata.

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