Pasta With Chorizo And Spinach Recipes

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CHORIZO, SPINACH AND CHICKPEA SAUTE

Provided by Guy Fieri

Categories     side-dish

Yield 4 servings

Number Of Ingredients 11



Chorizo, Spinach and Chickpea Saute image

Steps:

  • Put 1 tablespoon olive oil in saute pan, add chorizo, breaking apart as it cooks. When cooked through, remove and drain on paper towels. Add drained chickpeas directly to pan and saute until lightly browned, approximately 5 minutes.
  • Remove from pan, set aside. In same pan, add another tablespoon olive oil and saute the onions, mushrooms, and artichoke hearts until the onions are translucent. Add garlic, when just starting to gain color, add in spinach and chicken stock. Cover and let wilt on medium-low flame. Add in chorizo and chick peas, season to taste with salt and pepper
  • Garnish with Parmesan.

2 tablespoons olive oil, divided
1/2 pound Mexican chorizo, casing removed
One 19-ounce can chickpeas, drained and rinsed
1/4 onion, sliced
1 cup diced button mushrooms
1/2 cup marinated artichoke hearts
2 teaspoons minced garlic
2 pounds fresh baby spinach
1/4 cup chicken stock
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan

PASTA WITH CHORIZO AND SPINACH

This zippy entree from Athena Russell of Florence, South Carolina looks and tastes special, but it's a cinch to make. "When I get home from work, I like to prepare quick dishes, and this is one of our favorites," Athena says.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 13



Pasta with Chorizo and Spinach image

Steps:

  • Cook pasta according to package directions. Meanwhile, heat oil in a large skillet; crumble chorizo into the pan. Add the onion, mushrooms, artichokes, tomatoes, garlic, oregano, salt and pepper. Cook and stir over medium heat until chorizo is fully cooked and vegetables are tender. , Add spinach; cook and stir for 1-2 minutes or until wilted. Drain pasta; top with chorizo mixture. Sprinkle with cheese.

Nutrition Facts : Calories 635 calories, Fat 37g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 1333mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 5g fiber), Protein 29g protein.

1-1/4 cups uncooked penne pasta
4 teaspoons olive oil
1/3 pound uncooked chorizo or bulk spicy pork sausage
1 small onion, thinly sliced
4 ounces sliced fresh mushrooms
1/3 cup water-packed artichoke hearts, rinsed, drained and quartered
1/3 cup chopped oil-packed sun-dried tomatoes, drained
1 garlic clove, minced
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups chopped fresh spinach
2 tablespoons grated Parmesan cheese

BAKED ZITI WITH CHORIZO AND SPINACH RECIPE - (4/5)

Provided by teresafu

Number Of Ingredients 15



Baked Ziti with Chorizo and Spinach Recipe - (4/5) image

Steps:

  • Preheat oven to 400 degrees F. Oil a large 13-inch x 9-inch baking dish. Bring a large pot of salted water to boil. Add pasta. Cook until just al dente. Drain. Meanwhile, heat Dutch oven or large saucepan oven over medium heat. Add olive oil. When oil is hot, add onions, peppers and garlic. Cook, stirring occasionally until they start to soften, about 3 to 5 minutes until start to soften. Add sausages and oregano. Cook, stirring occasionally, about 3 to 5 minutes. Add wine. Let reduce for 1 to 2 minutes. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce heat to simmer. Let simmer until flavours marry, about 5 minutes. Add pasta, spinach, basil and boccocini. Toss to combine. Transfer to prepared baking dish. Sprinkle with grated provolone cheese. Bake, uncovered, until browned and bubbly, about 35 to 45 minutes. Let rest for 5 minutes before serving.

1 pound package ziti or penne
3 tablespoons olive oil
1 onion, chopped
1 red pepper, chopped
1 garlic clove, chopped
3 chorizo sausages (dry-cured), sliced
1 teaspoon dried oregano
1/4 cup dry white wine
Salt and freshly ground pepper, to taste
1 (680 ml) jar puréed tomatoes
1 (5 ounce) bag baby spinach
1 small bunch basil, roughly chopped
1 pound boccocini or substitute mozzarella, cubed
1 cup grated provolone cheese
1 tablespoon chopped parsley, for garnishing

PASTA CHORIZO

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 2 servings

Number Of Ingredients 42



Pasta Chorizo image

Steps:

  • Heat a large skillet over medium-high heat, then add the oil. Add the shallots and minced garlic and sauté, stirring, until fragrant, about 1 minute. Add the whole garlic cloves and deglaze the pan with the wine. Add the Cooked Chorizo and chicken stock.
  • Let the mixture simmer until reduced slightly. Add the Tomato Sauce and heavy cream and simmer 2 to 3 minutes more. Add the pasta and stir until well coated and heated through. If the pasta becomes dry, add a splash of stock. Season with salt and pepper to taste.
  • Remove the pan from the heat and swirl in the butter until combined. Divide the pasta between 2 bowls. To finish the dish, top with the mozzarella and pesto.
  • Preheat the oven to 375 degrees F. Grease a sheet pan.
  • Place the pork in a large bowl. In a separate bowl, thoroughly mix the oregano, smoked paprika, Spanish paprika, cumin, cinnamon, cayenne (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Add the spice mixture to the pork, then add the garlic, vinegar, Worcestershire sauce and 1/4 cup water and thoroughly mix.
  • Spread out the chorizo on the prepared sheet pan and bake until just cooked through, 10 to 15 minutes. Using a spatula, form crumbles by chopping and stirring. Add more spice or salt to taste. Let cool completely before use.
  • Heat a 4-quart saucepan over medium-high heat, then add the oil. Add the onions, basil and oregano and stir until the onions are translucent, about 5 minutes. Add the garlic, stir for 1 minute, then deglaze with the wine. Add the tomatoes, vinegar, sugar and red pepper flakes.
  • Bring to a simmer, stirring, then reduce the heat to low. Add the tomato paste and stir until well combined. Season with salt and pepper and simmer for 20 minutes. Taste for seasoning, then lightly blend with an immersion blender. Do not puree.
  • Combine the flour, egg yolks, oil, 1/4 cup water and 2 1/2 teaspoons salt in a stand mixer fitted with the dough hook attachment. Mix on low speed until the dough pulls away from the sides of bowl. Turn the dough out onto the counter and knead to form a uniform ball. Wrap in plastic wrap and let rest at room temperature for 1 hour (or overnight in the refrigerator).
  • When the dough is ready, bring 1 to 2 gallons of salted water to a boil.
  • Meanwhile, set up your pasta machine, unwrap the dough and dust with flour. Cut the dough in half and rewrap the half you're not using.
  • Flatten the dough enough to fit into the roller. Open the pasta roller to widest setting (#1). Pass the dough through the roller, dusting with flour as needed now and as you continue to roll out the dough to prevent sticking. Narrow the roller to the #2 setting and pass the dough through. Continue to the #4 setting, then the #5 setting. Trim the ends and cut into 12-inch sheets. Repeat the process with the remaining dough half.
  • Dust the finished sheets with flour, then fold into thirds. Keep the folded sheets as straight as possible and, using a sharp knife, cut into 1/4-inch strands to form tagliatelle. Dust the pasta with flour if needed to prevent sticking.
  • Blanch the pasta in the boiling water until it floats, about 4 minutes. (The pasta will be cooked lightly in the chorizo tomato sauce, so do not overcook it during the blanching phase. No one likes mushy pasta.) Drain and transfer to an ice bath to slow the heating. Drain well and toss with oil. Divide into nine 6.5-ounce portions.

2 tablespoons blended oil
1 shallot, thinly sliced
2 cloves garlic, minced
8 to 10 cloves garlic, simmered in blended oil until soft
2 tablespoons red wine
1 cup Cooked Chorizo, recipe follows
6 tablespoons chicken stock, plus more if needed
2 cups Tomato Sauce, recipe follows
1/4 cup heavy cream
13 ounces Blanched Fresh Pasta, recipe follows
Salt and pepper
4 tablespoons unsalted butter, chilled
2 ounces fresh mozzarella, torn
2 tablespoons prepared pesto (we use spinach and almond pesto)
Oil, for greasing
2 pounds ground pork
2 tablespoons dried oregano leaves
2 tablespoons smoked paprika
2 tablespoons Spanish paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Pinch cayenne pepper, optional
Salt and pepper
2 tablespoons minced garlic
1/2 tablespoon sherry vinegar
1 teaspoon Worcestershire sauce
1 tablespoon blended oil
1/2 yellow onion, chopped
1 tablespoon dried basil
1 tablespoon dried oregano leaves
2 tablespoons minced garlic
2 tablespoons red wine
Three 16-ounce cans diced tomatoes
1/2 tablespoon balsamic vinegar
2 teaspoons sugar
Pinch crushed red pepper flakes
1 cup tomato paste
Salt and pepper
1 pound all-purpose flour, plus extra for dusting
1 1/4 cups egg yolks
1/4 cup blended oil, plus more for tossing the pasta
Salt

CHORIZO, RICOTTA & SPINACH PASTA BAKE

Creamy and mild ricotta cheese pairs beautifully with punchy chorizo and salty parmesan in this no-fuss family favourite

Provided by Emily Kydd

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 35m

Number Of Ingredients 9



Chorizo, ricotta & spinach pasta bake image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and cook the pasta following pack instructions. Drain, reserving 1 tbsp of the cooking water. Meanwhile, heat the oil in a large frying pan, add the chorizo and cook for 3-4 mins until crisp. Throw in the spinach, garlic and some seasoning, and cook until just wilted. Tip into a bowl with the pasta and the reserved 1 tbsp cooking water, then mix well.
  • Mix the ricotta, milk and lemon zest together with some seasoning. Spoon half the pasta into a gratin dish and spoon over half the ricotta mix. Top with the remaining pasta and dollop over spoonfuls of the remaining ricotta. Scatter with the Parmesan and bake for 15 mins until the cheese has melted. Grind over some black pepper before serving.

Nutrition Facts : Calories 538 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

400g penne
1 tbsp olive oil
140g small chorizo sausages, diced
180g bag baby spinach
2 garlic cloves , crushed
250g tub ricotta
2 tbsp milk
zest 0.5 lemon
25g parmesan , finely grated

CHORIZO PUMPKIN PASTA

I'm a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. -Christine Yang, Syracuse, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8



Chorizo Pumpkin Pasta image

Steps:

  • Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 471 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 847mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

3 cups uncooked gemelli or spiral pasta (about 12 ounces)
1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of choice, sliced
1 cup canned pumpkin
1 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Manchego or Monterey Jack cheese
Minced fresh cilantro, optional

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