Tuesday, April 01, 2008

Spicy Pasta Bake with Chorizo

spicy pasta
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.


Anonymous said...

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.

Anonymous said...

This is one of my favorite dishes. Especially when you substitute Longaniza (Spicy Filipino Sausage) for chorizo