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Bocconcini, Chorizo and Broccolini Pasta


  • 350g your favorite pasta
  • 2 smoked chorizo sausages, skinned and sliced
  • 2 tbsps extra virgin olive oil
  • 1 bunch broccolini, washed, trimmed and cut in half
  • 180g Galbani Bocconcini Mini, drained
  • 3 medium garlic cloves, crushed
  • 1 tsp chilli flakes (optional)
  • ½ cup of torn basil leaves
  • Sea salt and freshly ground black pepper
  • to serve
  • shaved parmesan to taste

Preparation Instructions

  1. Cook the pasta following the pack instructions for al denté. Drain.
  2. Heat oil in a large frying pan over medium heat. Add chorizo and fry till just golden.
  3. Add the broccolini and fry stirring rapidly for about 1 minute, till bright green.
  4. Add the garlic, bocconcini, chilli flakes (if you’re using them).
  5. Cook for 15 seconds or just long enough to slightly soften the bocconcini.
  6. Stir through the hot pasta and the torn basil leaves.
  7. Season generously with salt and pepper and serve immediately, topped with a few shavings of parmesan.
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