Monday, September 19, 2016

Chorizo with Pasta - Recipe

I drastically modified a recipe for a creamy chorizo sauce to make a tomato-based one. You can see the original, cream-based recipe here.

Sassy Wine Belly - Chorizo with Pasta
Makes 3-4 servings.

  • 1 cup crumbled chorizo, pre-cooked (I made my own using ground turkey - see the recipe here)
  • 4 T organic extra virgin olive oil, more if needed
  • 1 organic onion, chopped
  • 1 organic green bell pepper, chopped
  • 1/2 lb organic baby bella mushrooms, chopped
  • 4 cloves organic garlic, minced
  • 1/4 teaspoon organic crushed red pepper flakes
  • 1 14.5 oz can of organic diced tomatoes
  • 1 cup grated Parmesan cheese (optional)
  • salt (~1 t) and pepper (50 quick grinds of a peppermill) to taste
  • 1 lb penne pasta (I used bucatini this time because I had it on hand)

  1. Add olive oil to a large pot over medium heat. 
  2. Add onions and bell peppers and cook for 5 minutes.
  3. Stir in the garlic, and cook until fragrant, about 2 minutes. 
  4. Stir in the chorizo and red pepper flakes and cook about 2 minutes.
  5. Add the tomatoes and bring to a simmer over medium-high heat.
  6. If using, whisk in the Parmesan cheese until melted. 
  7. Keep warm over low heat, stirring occasionally.
  8. Cook the pasta according to the instructions on the package.
  9. Combine the pasta with the sauce and serve.
Sassy Wine Belly - Chorizo with Pasta


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