Sunday, April 22, 2012

Spicy Chorizo Pasta

Pin It Spicy Chorizo Pasta

Spicy Chorizo Pasta
Here is another 20 minute meal that is huge on taste and a little on the spicy side. My hubster has been growing an indoor urban garden and the cilantro was ready so I used some for this meal. The freshness of the cilantro goes great with this recipe since it is also one of the ingredients in the sauce. I had a can of Rotel and Chorizo sausage and thought making it with Elbow Pasta would work, so I came up with this recipe. I think it may be one of Allen's new favorite pasta dishes.

Ingredients

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.

Directions

Chorizo

Take Chorizo sausages and remove them from casings.

Chop Onion.

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!
Sauce

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.

Pasta

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.

Serve.

Top with more Grated Parmesan Cheese and Cilantro.

If you wish, serve with side salad.

Enjoy!

-Sophia/Two Frys

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