3 Tbsp extra virgin olive oil
500g pork mince
1 brown onion, finely diced
1 clove garlic, crushed
1 Tbsp dried oregano
Sea-salt flakes and freshly ground black pepper, to season
125ml white wine
700g passata (tomato puree)
500g dried orecchiette pasta or penne
1 /4 cup flat-leaf parsley leaves, roughly chopped
2 chorizo (250g), thinly sliced on the diagonal
220g tub cherry bocconcini (mozzarella), torn
Dried chilli flakes, to serve
Basil leaves, to serve
Put 1 Tbsp of the oil in a large non-stick frying pan over medium-high heat. Add pork, onion, garlic and oregano, then cook, breaking up with a wooden spoon until browned. Season. Pour in wine and bring to the boil; simmer until most of the liquid has been absorbed, then stir in passata. Simmer, uncovered, for 15 minutes.
Meanwhile, cook orecchiette following packet directions in a large saucepan of boiling salted water until al dente. Drain well and add to mince mixture along with parsley.
Meanwhile, heat the remaining oil in a small frying pan over high heat and cook chorizo for about 5 minutes, stirring until golden brown. Stir chorizo into pasta.
Serve pasta topped with bocconcini, chilli flakes and basil.