Jens Chorizo Pasta Recipes

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JEN'S CHORIZO PASTA



Jen's Chorizo Pasta image

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

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

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

PASTA CHORIZO



Pasta Chorizo image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 2 servings

Number Of Ingredients 42

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

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.

JEN'S CHORIZO PASTA



Jen's Chorizo Pasta image

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

Provided by Front Porch Bliss

Categories     Pork Sausage

Time 50m

Yield 6

Number Of Ingredients 12

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

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

JEN'S CHORIZO PASTA



Jen's Chorizo Pasta image

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

Provided by Front Porch Bliss

Categories     Pork Sausage

Time 50m

Yield 6

Number Of Ingredients 12

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

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

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