Spicychorizopennepasta Recipes

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SPICY CHORIZO PENNE PASTA

Make this piqucante pasta dish tonight using chorizo, tomatoes, chili and red wine to name but a few ingredients! Perfect for a cosy night in with a glass of red wine!

Provided by English_Rose

Categories     Penne

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11



Spicy Chorizo Penne Pasta image

Steps:

  • Heat the oil in a frying pan over a medium to high heat. Add the onion and chili and cook for two minutes.
  • Add the chorizo and cook for a further five minutes, or until golden brown all over.
  • Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.
  • To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil.

Nutrition Facts : Calories 904.6, Fat 32.6, SaturatedFat 10, Cholesterol 52.8, Sodium 976.9, Carbohydrate 114, Fiber 16, Sugar 5.5, Protein 25.9

1 tablespoon olive oil
1/4 red onion, finely chopped
1/2 teaspoon dried chili pepper flakes
2 chorizo sausages, raw, cut into bite-sized pieces
2 ounces tomato paste
2 ounces sun-blushed tomatoes, chopped
3/4 cup red wine
2 garlic cloves, roasted for 20 minutes
9 ounces penne pasta, cooked according to packet instructions
sea salt & freshly ground black pepper
fresh basil, to garnish

SPICY CHORIZO PASTA

Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It's often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don't have to. The paste fries in the chorizo's rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7



Spicy Chorizo Pasta image

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  • Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
  • Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
  • Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.

Kosher salt and black pepper
1 pound orecchiette or other short pasta
1/4 cup olive oil
4 ounces Spanish chorizo, casing removed (see Tip), if necessary, and thinly sliced
3 tablespoons double concentrate tomato paste (or 6 tablespoons canned tomato paste)
3 garlic cloves, peeled and smashed
1/2 teaspoon red-pepper flakes

JEN'S CHORIZO PASTA

Spicy chorizo sausage served with a delectable cream sauce over pasta.

Provided by Front Porch Bliss

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 6

Number Of Ingredients 12



Jen's Chorizo Pasta image

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Cook the sausages on the preheated grill, turning occasionally, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cut into bite sized pieces; set aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Meanwhile, melt 1 cup of butter in a saucepan over medium heat. Stir in the garlic, and cook until softened and fragrant, about 5 minutes. Stir in the cream and red pepper flakes; bring to a simmer over medium-high heat, and whisk in the Parmesan cheese until melted. Keep warm over low heat, stirring occasionally to keep smooth.
  • Melt the remaining 1 tablespoon of butter in a large skillet over medium-high heat. Stir in the onion, red bell pepper, and mushrooms. Cook and stir until the vegetables are tender. Once tender, stir in the chorizo pieces, and cook until hot. Combine with the penne pasta and Parmesan cream sauce to serve.

Nutrition Facts : Calories 1199.9 calories, Carbohydrate 62.6 g, Cholesterol 234.6 mg, Fat 88.8 g, Fiber 3.7 g, Protein 40.4 g, SaturatedFat 45.9 g, Sodium 1610.8 mg, Sugar 4.9 g

5 (4 ounce) links chorizo sausage (such as Johnsonville®)
1 (16 ounce) box penne pasta
1 cup butter
4 cloves garlic, minced
1 cup heavy whipping cream
¼ teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 tablespoon butter
1 onion, sliced
1 red bell pepper, sliced
1 (8 ounce) package button mushrooms, stems trimmed
salt and pepper to taste

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