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
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.
CHORIZO TOMATO ROTINI PASTA RECIPE BY TASTY
Here's what you need: oil, chorizo, onion, ground beef, salt, pepper, tomato sauce, rotini pasta, parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium-high heat.
- Cook chorizo until slightly crispy.
- Add the onions and cook until translucent.
- Add the beef, salt, and pepper, cooking until no pink is showing.
- Pour in the tomato sauce, and cook until sauce thickens.
- Add the pasta, parmesan, and basil, stirring until the pasta is evenly coated.
- Enjoy!
Nutrition Facts : Calories 948 calories, Carbohydrate 57 grams, Fat 49 grams, Fiber 5 grams, Protein 65 grams, Sugar 10 grams
SPICY CHORIZO PASTA RECIPE BY TASTY
Here's what you need: chorizo sausage, red onion, olive oil, red wine, pasta, balsamic vinegar, smoky chipotle tabasco sauce, salt and pepper
Provided by Simon Mell
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in the pan, dice red onion and put in the pan.
- Chop chorizo into pieces approx 5mm in size. Add to the pan with onions.
- Add balsamic and saute for 5 mins until chorizo starts to crisp.
- Add the wine and tabasco.
- Cook pasta separately according to box directions.
- Season the pan to taste, then add pasta and stir together.
- Serve hot and enjoy!
Nutrition Facts : Calories 271 calories, Carbohydrate 24 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, Sugar 3 grams
SPICY CLAM CHORIZO PASTA
Clams work their way into plenty of dishes in the Baja Peninsula of Mexico, which is where the chef Pati Jinich picked up this recipe for pasta con salsa picante de chorizo y almejas. The dish, which she featured on an episode of her PBS show, "Pati's Mexican Table," is a nod to the prized clams that are harvested in and around the coastal lagoons on Mexico's Pacific shores. It pays homage to the surf-and-turf dishes in Tijuana, where cooks find seemingly endless ways to mix meat and seafood on a single plate. The dish takes its aggressive heat from chorizo and chiles de arbol, but it can be dialed down by substituting 1/2 teaspoon or less of red-pepper flakes. The beer in the dish is Ms. Jinich's nod to the craft-beer boom in Baja.
Provided by Kim Severson
Categories dinner, weeknight, pastas, seafood, main course
Time 45m
Yield 4 large servings
Number Of Ingredients 14
Steps:
- Rinse and scrub the clams under cold water, making sure they are closed and unbroken. Discard any that aren't closed. Drain well.
- Heat 2 tablespoons of the olive oil in a large pot or casserole with a lid set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with 2 wooden spatulas or spoons, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo with a slotted spoon and place in a bowl.
- Add the 2 remaining tablespoons of olive oil to the rendered chorizo fat and reduce the heat to medium. Add the onion and cook, stirring often, for a couple of minutes until softened. Add the garlic and chile de arbol and cook for a minute, until the garlic is fragrant and the chile de arbol begins to toast. Pour in the beer, add the salt, and once it comes to a simmer, incorporate the drained clams. Let it come to a simmer again, cover with a lid, and cook for 6 to 7 minutes, shaking the pot occasionally to help distribute the clams, until the shells open.
- Remove the lid and, using a slotted spoon, transfer the clams into a bowl, including the clam meat that may have fallen from the shells, and discarding those with closed shells. Raise the heat to medium-high and continue to cook the beer-clam liquid for 6 to 7 minutes, so it strongly simmers and a lot of the alcohol evaporates. Add the crushed tomatoes, tomato paste and honey. Stir well, reduce the heat to low, cover and cook for 10 to 12 minutes, stirring once in between.
- Meanwhile, bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 to 10 minutes.
- Remove about 3 dozen clams from their shells and discard those shells. Remove the lid from the pot with the sauce and incorporate the cooked chorizo, shelled clam meat and the clams still in their shells. Mix well.
- Strain the spaghetti and add it to the sauce. Toss until it is coated. Transfer to a serving platter or individual bowls. Garnish with the parsley and cilantro, and serve.
Nutrition Facts : @context http, Calories 1034, UnsaturatedFat 25 grams, Carbohydrate 117 grams, Fat 39 grams, Fiber 9 grams, Protein 51 grams, SaturatedFat 11 grams, Sodium 1877 milligrams, Sugar 17 grams, TransFat 0 grams
QUICK AND TASTY CHORIZO PASTA
This is a very simple dish but tastes great with grated parmesan and garlic bread. A quick store cupboard tea for those in a rush!
Provided by rgardiner99
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pour the oil into a large pan (a wok is the best option) and sauté the onion, garlic and mushrooms until the onion is translucent, the garlic is cooked (but not brown) and the mushrooms are just about cooked.
- Add the chorizo and tinned tomatoes; simmer for 5 minutes
- Whilst the sauce is cooking add your pasta to very salted boiling water (the Italians say the water should be as salty as the Mediterranean Sea).
- Add chilli powder, black pepper, fresh basil a sprinkle of salt to the sauce and cook for a further 5 minutes. Stirring on a regular basis.
- Stir in the cream and cook for 5 minutes, stirring on a regular basis
- Drain the pasta once cooked and add to the sauce. Cooked on a high heat for 1 minute whilst stirring. Do not let it stick.
- Garnish with chopped basil, grated parmesan cheese and black pepper.
- Serve with garlic bread.
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SPICY CHORIZO PASTA - COOKING FOR KEEPS
From cookingforkeeps.com
Cuisine MexicanTotal Time 40 minsCategory Main CourseCalories 577 per serving
- Bring a large pot of water to a rolling boil. Season with a generous amount of salt It should be almost as salty as the sea. Add chicken to a large bowl. Drizzle with a teaspoon of olive oil. Sprinkle with 3/4 teaspoon salt, paprika, garlic powder, onion powder, oregano, and black pepper. Use hands to coat the chicken. Set aside.
- Heat a large cast iron skillet (we use a 12") or a similar sized skillet with high sides to a medium-high heat. Add the chorizo. Spread it out in the bottom of the pan and let it brown. Try not to move it too much so the surface can brown. After the chorizo has cooked for a bit, use a wooden spoon to break up the meat. Continue to brown until the chorizo is cooked through, it should take about 8-10 minutes.
- When the chorizo has been fully cooked, use a slotted spoon to transfer the chorizo to a colander so the fat can drain. If there is any more than a tablespoon of fat left in the skillet, remove it. Add the marinated chicken to the skillet. Let the chicken brown and then flip over. Continue to brown until cooked through. Remove from the pan and transfer to the same plate as the chorizo.
- Turn the heat down to medium and add two teaspoons of olive oil to the pan. When the oil is hot, add the onion. Saute the onion until it starts to soften, about 3-4 minutes. Add the garlic and cook another 1-2 minutes. Be sure the garlic doesn't burn.
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