|Spicy Chorizo Pasta|
1 package (1 pound) Elbows (I use Barilla).
1 10 oz ROTEL Mexican Lime & Cilantro Diced Tomatoes With Lime Juice & Cilantro.
1 tablespoon Tomato Paste.
1 package (5 links) Chorizo Sausage.
1 yellow Onion, chopped.
1/2 cup Monterey Jack Cheese, freshly grated.
1 cup + more to top pasta Grated Parmesan Cheese.
2 teaspoons Vegetable Oil.
1 teaspoon Olive Oil.
2 tablespoons Butter.
2 tablespoons + more for sprinkling on top Cilantro, roughly chopped.
1 teaspoon Mexican Oregano.
1 teaspoon for Chorizo + 2 teaspoons for Pasta Kosher Salt.
Take Chorizo sausages and remove them from casings.
In a skillet on medium heat, add Vegetable Oil and when hot add Onions and Chorizo.
Add Kosher Salt, Mexican Oregano and Tomato Paste and stir until combined.
Use potato masher to crumble meat up however large or small you want it. I like it in big chunks.
Cover and cook until brown, about 12-15 minutes.
When Chorizo is cooked, add Sauce and stir. Add to Pasta (see below).
|Cilantro grown by Allen indoors - yay!|
Place ROTEL Tomatoes in medium size pot and use immersion blender until smooth. (You can use a food processor or standard blender as well).
Cover and simmer on low while Chorizo and Pasta cook.
In a large pot, boil Water.
Season with Kosher Salt.
When boiling, add Olive Oil.
Cook Elbows one minute shy of Al Dente.
Before you drain, reserve 1/2 cup Starchy Cooking Liquid.
Drain. Return Elbows to pot.
Add Butter and stir until melted.
Add Monterey Jack Cheese and combine.
Add Chorizo and Sauce and combine.
Add Cooking Liquid and combine.
Add Grated Parmesan Cheese and combine.
Add Cilantro and fold in gently.
Top with more Grated Parmesan Cheese and Cilantro.
If you wish, serve with side salad.