There are days that I think I might become a vegetarian. I’m not a fan of preparing meat because I don’t like to touch it raw and I have to be in the mood to eat it (as weird as the latter part might sound). However, there are times when I crave meat. Like a lot. You know, because it’s delicious. This time my craving led me to chorizo, a delightfully spicy sausage that is common in Spanish cuisine. The result was this outrageous pasta dish that will keep you coming back for seconds and thirds.
This pasta has a creamy pink sauce and is loaded with spicy goodness of chorizo and Pepper Jack cheese.
Spicy Chorizo And Pasta Recipe
(About 6 servings)
- 1 pound chorizo sausage, halved lengthwise and sliced (See Note below)
- 1 onion, finely chopped (equivalent to about 1 cup)
- 4 garlic cloves, minced
- 3 cups low sodium chicken broth
- 1 (10 ounce) can diced tomatoes and green chilies (I used Ro-Tel)
- 1/2 cup heavy cream
- 12 ounces dry pasta (I used Campanelle pasta)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups shredded Pepper Jack cheese (divided per the directions)
- In a large pot over Medium heat, cook the sliced chorizo and finely chopped onion until the chorizo sausage is lightly browned (about 8 to 10 minutes).
- Add the minced garlic and cook for about 1 additional minute.
- Stir in the chicken broth, can of diced tomatoes and green chilies, heavy cream, dry pasta, salt, and pepper. Raise the heat and bring it to a boil.
- Once it reaches boiling, reduce the heat to Medium-Low, cover the pot and let it simmer until the pasta is cooked (about 15 minutes). Stir it frequently during this time.
- Stir in 1/2 cup of the shredded cheese.
- Set your oven on the broil setting.
- Pour the pasta mixture into a 9 x 13 baking dish.
- Sprinkle the remainder of the shredded cheese on top.
- Place the baking dish on a high rack in the oven and broil it until the cheese is melted and slightly brown (about 3 to 5 minutes).
* Note, fresh chorizo is soft so if you use like I did today, I found it easiest to do the following: Cut the chorizo sausage in half lengthwise. Cook the halves. Then slice them into chunks and return them to the pot. If you decide to remove the sausage casing, do so AFTER you have cooked the sausage. Otherwise you will essentially have spicy ground pork.
Store it in an air tight container in the refrigerator.
Are you looking for a quick and easy meal? Who isn’t? I made this in dish in about 30 minutes and it was super easy. It won’t win any health awards, but sometimes it’s worth indulging in a meal like this one from time to time.
All the ingredients are cooked in one pot, even the pasta! (Well, if you ignore the casserole dish for broiling the cheese on top.) I’m loving that because that means less dishes to wash. 😉 The sauce will thicken up quite a bit as it gets absorbed into the pasta. The end result won’t look like weird pasta soup like you see at this stage.
The chorizo, Pepper Jack cheese and chilies from the Ro-Tel make this dish awesomely spicy. (Though my husband still put Tabasco on it when he ate it.) Add pasta to the party and you’ve got one chic meal! Can a meal be chic? In my world, yes, yes it can. 🙂
Broil or not to broil? You can certainly save yourself the few minutes and a dirty casserole dish if you eat the pasta straight from the pot. However, I also love the magic of slightly browned cheese that you get from broiling it. You can’t go wrong either way.
Are you a vegetarian? I’m curious how many vegetarian readers I might have. Is that even a fair question after a post involving sausage? I suppose you could be a vegetarian looking at recipes for your partner or kids who aren’t. The question made sense in my head. 😉
Slightly adapted from: America’s Test Kitchen: The Best Simple Recipes
Here are some other fantastic recipes from America’s Test Kitchen
Here’s another quick meat and pasta meal