Total Time: 28 minutes
Grade: A-
Make Again: Yes (modified)
Recipe Source: Cook's Country (February 2008)
I did modify this recipe a bit to make lighter (less sausage, cream, broth and cheese) and it was still very rich and good. I used a larger can of tomatoes and would do that again. I think I would even skip the cheese and baking, because there is enough flavor from the spicy tomatoes and chorizo, and I don't want a quick and easy dish like this to be so rich.
There was more sauce than I needed, so I think this is what I would do in the future:
4 oz horizo sausage , halved lengthwise and sliced thin
1 onion , chopped fine
4 garlic cloves , minced
1 3/4 cups low-sodium chicken broth
1 1/4 cups water
1 (15-ounce) can Petite Diced tomatoes with chilies
1/4 cup heavy cream
12 ounces penne pasta
Salt and pepper
~ Saute onion and sausage. Add garlic saute until fragrant. Add broth, tomatoes, water, cream, Penne and 1/2 t. salt and pepper each. Bring to a boil. Lower heat, cover, and simmer for about 15 minutes until pasta is tender.
2 comments:
Thanks for the recipe...I had my copy of Cooks Country at home but wanted to remember how this went. My wife and kids love this with Italian sausage and I substitute skim milk; still works and I always have the skim in the frig. I also use a commercial Italian baking sauce instead of the tomatoes and I don't skip the cheese and broiling. Thanks again.
This is one of my favorite dishes. Especially when you substitute Longaniza (Spicy Filipino Sausage) for chorizo
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