Pappardelle with Chorizo Ragu

One of our favourite cookery writers and stylists, Donna Hay, has inspired this recipe.

Serves 4

400 gr dried chorizo
1 tablespoon extra virgin olive oil
2 sprigs rosemary
1 red chilli
2 cloves garlic
salt and pepper
good glug of red wine (about 100 ml)
1 x 400 g can peeled tomatoes
2 tablespoons brown sugar
400 g pappradelle
250 g buffalo mozzarella
green salad, to serve

Remove the cases from the chorizo and roughly chop. Place into a Magimix (foodprocessor) and process until finely chopped, resembling minced meat. Set aside.

Bring a pan of salted water to the boil for the pasta. Finely chop the garlic, deseed the chilli and finely chop half of it (or more depending on how spicy you like it). Heat the olive oil in a large frying pan over medium-high heat. Strip trip the leaves from the rosemary stalks and chop them roughly. Add the rosemary to the pan and cook for 30 seconds until crisp. Remove and set aside. Add the chorizo, garlic, chilli, salt and pepper to the pan and cook for 3-4 minutes until golden and crispy, stirring often.

Add the wine and cooked cook for 30 seconds to 1 minute. Add the tomatoes and brown sugar and bring to a simmer. Turn the heat to low and cook for 5-7 minutes. ( If you find that too much oil has come from the chorizo, you can also spoon a little off). While the chorizo is cooking, cook the pasta in the boiling water according to the package instructions. Drain and reserve 100 ml of the cooking liquid.

Add a little of the reserved cooking liquid to the chorizo mixture to start with, making sure ragu has a nice consistency. Divide the pasta between 4 bowls. Top with the chorizo ragu and tear the mozzarella over. Sprinkle over the crispy rosemary, drizzle with some of the chorizo oil in the pan and serve with a green salad simply dressed with olive oil.


Partners Dinner

Amsterdam Flavours would not be what or where it is today without the support of our esteemed partners. ArcLinea, Smeg, Wusthof, Le Creuset, Magimix, Baden Baden Interior, Sonos, Leica and Quooker have teamed up with us to create an all-round culinary experience. And it shows at what we have managed to a put together at our new home at the Westergasfabriek.

As a thank you for their ongoing support, we hosted a dinner in their honour last week. A small way we can show our appreciation and how much they mean to us. It was a lovely informal evening with good food, good wine and good conversation. We have decided to make this a yearly event - isn't that what family's do?

A special thank you must go out to Cichi Dining Experience for the beautiful table settings.



Founded in 2013, Dutchdeluxes is a design label based in the creative heart of the Dutch design city Eindhoven.

Driven by passion and fun, it brings extraordinary crafted ‘handmade in Holland’ food platters, bread boards and amazing aprons to the market. Classical elements are combined with sleek shapes in an innovative way.

The use of primary colours is fundamental for its design. Next to the range ‘Fashionable kitchen stuff & tableware’ the company is known for its collection ‘Incredible Interior Stuff’, 'Le Chique Bath furniture’ and ‘Just Good Side tables’.

We love the sleek simplicity and eye-catching design of our DutchDeluxes bread boards. Not only are they a novel wat for serving bread, but canapés work just as well for a cocktail party. Their size ensures that they look impressive and you don't constantly have to refill them, you'll always get enough canapés on.

For more information visit

If you would like to spoil yourself with DutchDeluxe items, they're available at Baden Baden Interior in Amsterdam.

Pea and Mint Soup

Make the most of seasonal fresh peas in this bright and vibrant soup. If you can't find fresh peas. frozen work just as well.

Serves 4

1 large onion, chopped
olive oil
850ml vegetable or chicken stock
400 g fresh or frozen podded peas
4 tablespoons chopped fresh mint
salt and pepper
50 g fresh ricotta, thinned with a little milk, to garnish
pea shoots, to garnish

Heat a pan with 2 tablespoons olive oil an fry the onion for about 5 minutes. Pour in the stock and add half the mint and bring to the boil. Add the peas and bring to the boil again.

Stir in the remaining mint and season with salt and pepper. Blend the soup in a liquidiser until smooth as you like. Taste and check the seasoning, adjusting with salt and pepper if necessary. Return to the pan and reheat.

Serve the soup in bowls, garnished with the ricotta and pea shoots.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours