APRICOT AND CHORIZO BOLOGNESE WITH TURMERIC PASTA - For more pictures - http://www.theflavorbender.com/2016/01/apricot-chorizo-bolognese-homemade-turmeric-pasta.html

WHAT YOU NEED

Apricot and Chorizo Bolognese

9 oz Mexican Chorizo meat (uncooked sausage meat)

2.5 oz dried apricots, diced into small pieces

1 - 2 tsp chilli flakes/crushed red pepper (optional)

3 cloves of garlic, minced

½ heaped tsp dried oregano

¼ onion, chopped finely

Salt (if needed)

Turmeric Pasta

Follow this recipe to make Turmeric Pasta from scratch OR

4 oz dry spaghetti or fettuccine

½ tsp ground turmeric + another generous pinch of ground turmeric

Olive oil

Water and salt to cook per package instructions

METHOD

Apricot and Chorizo Bolognese

Heat a little oil in a non-stick pan (about 1 tsp, just to avoid the onion and garlic from sticking to the pan).

Add the chopped onions and garlic and saute for a few minutes till the onions soften.

Add the chorizo meat, apricots, and chilli flakes and saute until the meat has cooked. If it gets too dry, add a little water.

Add the dry oregano and cook for a few more minutes. Add salt to taste. Serve with pasta and a poached egg on top (optional) with parsley and extra oregano sprinkled on top as well.

Turmeric Pasta

Follow the above recipe link OR

Cook dry pasta according to package instructions, but add the turmeric to the water as it boils, before you add the pasta.

When the pasta is cooked, drain and toss it with some olive oil and a generous pinch of turmeric.

Serve with apricot and chorizo bolognese.