RECIPES
Fusilli with Sweet Potato and Chorizo Ragu
paired with our Sleepy Hollow Vineyard Pinot Noir
1/2 lb mexican chorizo
1 c. sweet potato, diced
1/2 c. fennel, diced
1/2 c. onion, diced
2 garlic cloves, minced
1 c. dandelion greens
1/2 T. fresh rosemary, minced
1/2 T. fresh basil, minced, plus more for sprinkling
3/4 c. tomato, chopped
1/2 c. vegetable broth
3 T. heavy cream
1/2 c. fresh cotija cheese, plus more for sprinkling
3/4 lb fusilli pasta
Cook pasta in large pot of boiling, salted water until al dente, 10-12 minutes. Drain, reserving 1/2 c. cooking water, set aside.
For Ragu:
Heat a large skillet over medium high heat, add chorizo and sauté until brown. Remove from heat, drain, reserving the rendered fat and chorizo in separate bowls. Add 1 1/2 tablespoons of reserved fat; add fennel, garlic and onion. Season with salt and pepper and sauté until translucent. Add potatoes and dandelion greens and toss until greens are wilted. Stir in basil, rosemary, tomatoes, chorizo, broth and 1/2 c. reserved pasta water. Simmer, covered until potatoes are tender, about 10-15 minutes.
Mix the cotija cheese and cream into the ragu, season to taste with salt and pepper. Add pasta to sauce, stir over medium heat until heated through, sprinkle with cotija cheese and basil.
Pour a glass of Sleepy Hollow Vineyard Pinot Noir and enjoy!
Serves 4-6
Recipe by Megan Thomas
