Our recipe of the week comes from our Sous Chef, Rachael. The spicy chorizo is balanced with creamy boursin cheese. Serve one pasta tube as an appetizer or three as a main course.

Chorizo & Asparagus Cannelloni

4 cups uncased chorizo

½ medium onion & 2 cloves garlic

6 leaves basil

2 cups navy beans, or chick peas, white beans- whichever you like

• Puree all ingredients together, transfer to pot and cook on medium-low heat approximately 30 minutes, or until chorizo is nicely stewed
•  Once mixture is cooled, place 3 asparagus inside cannelloni tubes, then pipe in chorizo filling

Tomato sauce:

1 796ml can stewed tomatoes

2 cups water

1 tbsp fresh minced garlic

1 minced shallot

½ cup red wine

Any fresh herbs you like

• Sweat the garlic and shallots in 2 tbsp olive oil, add red wine. Cook out 5 minutes.
• Add water and canned tomatoes, allow to simmer approximately 30 minutes.
• Add fresh herbs if desired and adjust seasoning with salt, pepper, any other spices ie: sambal, cayenne, chili etc.
• To finish sauce, add 3-4 tbsp Boursin cheese & stir until creamy. Sauce may seem runny, but it will thicken as it bakes and cooks the cannelloni
• Place Cannelloni in baking dish, cover with sauce & bake 350’ approximately 20 minutes, or until pasta is al dente.

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