Sunday, October 28, 2012

Ridiculously Easy Recipe: 10-Minute Chorizo Pasta

I  recently discovered my local Italian grocer sells chorizo! 15 varieties to be exact, but they also make their own house version which I picked up at a bargain for under $5.00 a pound.

Chorizo is a slightly spicy smoked pork and paprika sausage that hails from Spain. It's texture is more dry and crumbly than a regular sausage, and the flavor is out of this world. The best part about chorizo is because it is smoked, it's flavors are highly concentrated so less is more. That pound I bought is going to last me a good, long while! I love to use chorizo is sauteed dishes because it's high fat content really helps to season the rest of the ingredients in my recipe without adding a ton of extra oil.

This dish is great over rotini pasta, and can be served as a main meal with garlic knots and a small salad, or even as an appetizer for when you have company. The hit of parmesan at the end is completely optional but I feel the salty tanginess really helps to pull the spicy flavors together for a truly excellent dish. The best part though? This recipe is so easy it takes only around 10 minutes to prepare!  

10-Minute Chorizo Pasta 

Serves 2 (or 1 if you're really hungry)

1 teaspoon olive oil, or about a 10 second spray with your Misto
1/2 small onion (about 1/4 cup), diced
1 clove garlic, minced
1 link chorizo sausage*, about 3 ounces, coarsely chopped
1 small tomato (Roma), chopped
1 cup spinach, stems removed and torn (you could also practice you chiffon skills here too!)
1/4-1/2 cup chicken broth
2 cups cooked rotini pasta tossed with 1 tablespoon butter or butter spray
2 teaspoons Parmesan cheese (optional)

*I'm not positive if chorizo is something people can get all over the country. If you're unable to find it, substitute your favorite cooked sausage and up the oil to 2 teaspoons.

  1. In a medium skillet, heat the oil on medium high and add the onions, garlic, and chorizo. 
  2. Cook for 3 minutes until the onions and garlic are soft.
  3. Add the tomato and spinach and saute another 3 minutes. 
  4. Add chicken broth or stock and let reduce to the point where the mixture is saucy but not soupy, about 3 minutes. 
  5. Serve hot over cooked pasta, and top with fresh parmesan cheese.

Simple, delicious, done!


Shauna E

Questions? Comment below!

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