top of page

Farfalle w Chorizo, Cannellini & Bolognese

I literally 'mmmmmd!' my way through this dish!!

An absolute winner and a great way to stretch just one jar of our Bolognese sauce to feed 4! Epic. Filled with vege and an incredibly smokey chorizo flavour - this will keep ya loins warm during winter.

Note: We don't often use bought pasta at home. We handmade our farfalle for this by using approx 150g flour, 1 egg & a yolk. I couldn't tell you how much dried pasta to cook.... you're just going to have to follow your heart on that one!


- 1 jar of Real Pasta Bolognese

- Farfalle pasta or your favourite shape

- 2 Chorizo sausages, you can sub with bacon or salami if you wish

- 1 tin of cannellini beans, drained and thoroughly rinsed

- A handful of fresh parsley, roughly chopped

- Generous amount of freshly grated parmesan


- Heat a splash of olive oil in a medium frying pan and get a generous pots worth of salted water on the heat.

- Dice your chorizo, add to the pan and sizzle gently for a few mins

- Add the jar of Real Pasta Bolognese. Fill one quater to a third of the jar with water, pop the lid back on and swish it all up - add this water to the pan.

- Add the drained cannellini beans to the pan and bring to a gentle simmer

- Once the water is boiling, cook your pasta until al dente.

- Whilst the pasta is cooking, add 1/2 - 1C worth of pasta water into you bolognese pan, start with a small amount and stop when it's reached your desired consistency. I like to give it a sort of stew meets thick soup texture.

- Once the pasta is cooked, dd it to the pan and stir to coat each piece in sauce.

- Season with salt, fresh parsley & finish with parmesan


158 views0 comments

Recent Posts

See All


bottom of page