Chef Michael’s pastas bravas is a twist on the Spanish classic, patatas bravas. It uses the smoky and spicy tomato sauce which is usually drizzled over potatoes, but in this recipe, the sauce accompanies Cappellacci pasta. These pasta “hats” are filled with sundried tomato and aubergine and, together with chorizo and green beans, create a sensational dinner that’s perfect when you want something speedy yet delicious!
Olive and Caper Tomato Sauce
Sun-Dried Tomato, Pecorino & Aubergine Cappellacci(ContainsEgg, Gluten, Milk)
Grated Italian Style Hard Cheese(ContainsEgg, Milk)
Water for the Sauce
Put a large pan of water on to boil with 0.5 tsp of salt. Trim the green beans then chop into thirds. Heat a drizzle of oil in a medium saucepan on medium-high heat.
Add the chorizo to the pan and cook until the chorizo is crispy, 3-4 mins, stirring continuously. Pour in the pasta sauce and water (see ingredients for amount). When the water is boiling, add the green beans and after 2 mins add the Cappellacci pasta and cook for a further 4 mins.
Drain the Cappellacci pasta and beans in a colander. Add the drained pasta to the tomato sauce and then share between bowls. Serve with a dollop of sour cream and sprinkle over the cheese. Enjoy!