I recently posted a recipe called Chorizo and Potato Omelette. (To Die For!) It was something I came up with because I was craving Chorizo and I was in the mood for breakfast. As I was posting that recipe, I was going to link this recipe to it. Lo and Behold, contrary to what I thought, I had NOT posted one of my favorite go-tos for a weeknight meal!
This Chorizo Pasta is one that you really don’t have to put a lot of thought into measuring ingredients and believe it or not, it’s not spicy hot. The ground Chorizo I use is mild in the heat index level. So, depending on your heat tolerance, shop around for a ground Chorizo that fits your taste.
This pasta dish is a combination of ground Chorizo browned in a skillet, with a bit of red or burgundy wine, some poblano pepper, red bell pepper and some crushed tomatoes. Let it simmer for 10-15 minutes and the sauce is done! The true flavors in the sauce will come from the Chorizo since it’s packed with lots of seasonings. To that sauce I toss in some cooked penne pasta to coat all the way through, top with chopped parsley or cilantro and serve!
Here’s how I make it.
There are two things that are main staples in my small vegetable garden. Tomatoes and Peppers! I love to grow a variety of peppers and one of them is the beautiful Poblano! It’s a mild pepper with only a little punch, but after taking out the membrane and seeds, it’s even milder. To put it into perspective, a jalapeno is 5 times hotter! Just saying…
I have found that after removing the membrane and seeds, dicing it up and cooking it into a sauce such as this one, the heat is almost nonexistent. Paul likes a bit of heat and therefore I’ll usually have to have some hot sauce on the table for him to add!
So, lets get started making this Chorizo sauce!
In a 10 inch skillet over medium heat, brown the ground Chroizo, about 4-5 minutes. Add a couple splashes red or burgundy wine and cook a couple minutes. This will cook out the alcohol and reduce to a richer flavor.
Don’t have a bottle of red wine open? Use a red or burgundy cooking wine that keeps in your pantry! You’ll find it in the vinegar and pickle aisle.
Throw in some chopped poblano pepper along with a hand full of green or red bell pepper, stir and cook 3-4 more minutes.
Pour in the crushed tomatoes and stir. Bring to a bubble, reduce the heat to simmer and cook 10-15 minutes to marry the flavors.
Meanwhile cook the penne pasta according to package instructions less one minute. This will be more Al Dente and since we’re going to be adding it to the bubbly sauce, it will continue to cook there.
NOTE: Save a mug of the hot pasta water before draining the pasta. This will be used to add to the pasta ‘n sauce in the event it needs a little more liquid to make it saucier.
Add the Al Dente cooked penne pasta to the sauce.
Using your tongs, toss to coat. If the sauce is a bit dry, add enough of the reserved pasta water to make it the consistency you like. Let it cook a minute or two for the pasta to complete it’s cooking.
I love to add some chopped parsley or cilantro from the garden…
What is there to not love about this dish?
Here’s a few other recipes you may be interested in.
Here’s the printer friendly recipe.