CHORIZO PASTA BAKE
You can vary the spiciness of this dish by adding more chillies. I served this to visitors and it's now his favourite meal - she says he'd have it for every meal if she'd let him! So, I'm a very happy cooker. ;o) If you cook pasta on a rolling boil it is less likely to stick together - and it doesn't boil over - I don't know why! It just doesn't. My husband likes to pour EVOO and balsamic vinegar over his, but that's him!
Provided by franja
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil and fry onion until soft and translucent.
- Empty tin of tomatoes into saucepan and add cooked onion, chilli, tomato puree & chorizo.
- Bring to boil than simmer for 30 minutes.
- Meanwhile, cook pasta in plenty of boiling salted water.
- Drain pasta.
- Add sauce to pasta and mix together well.
- Place in ovenproof dish and cover with the grated cheese.
- Bake in oven - Gas mark 6 - 200C (180C in fan oven) for 20 - 30 minutes depending on how crusty you like the cheese topping.
- Serve with crusty bread.
Nutrition Facts : Calories 736.9, Fat 36.1, SaturatedFat 15.6, Cholesterol 76, Sodium 1112, Carbohydrate 69.2, Fiber 4.2, Sugar 5.9, Protein 33.1
PASTA CHORIZO
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.
CHORIZO, PEPPER & EGGPLANT PASTA BAKE
Make and share this Chorizo, Pepper & Eggplant Pasta Bake recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- In a large frying pan cook the chorizo sausage for about two minutes until.
- golden. Transfer to a bowl with a slotted spoon leaving the lovely flavoured oil in the pan.
- Add the peppers and eggplant and cook over a low heat for 10 minutes until golden around the edges. Add the garlic and cook for a minute.
- then add the vinegar and sweetener and stir until bubbling and reduced. Add the chopped tomatoes and torn basil and cook for a further 2-3 minutes. Season with salt and pepper.
- Meanwhile in a large pan of water, cook the pasta according to packet.
- instructions until al dente. Once cooked, drain the pasta and return it to the pan.
- Add the sauce and the cubes of mozzarella and mix well. Transfer to a large dish and sprinkle over the parmesan cheese.
- Bake in a preheated oven for 20-25 minutes until golden and serve with a large mixed salad and some crusty Italian bread.
Nutrition Facts : Calories 876.4, Fat 37.8, SaturatedFat 17.1, Cholesterol 96.6, Sodium 1280.4, Carbohydrate 97.1, Fiber 17.7, Sugar 9.4, Protein 41
CHORIZO AND PASTA
Italian noodles go to Mexico when you add spicy chorizo sausage along with ready-to-use canned tomatoes with garlic and onion.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- In 12-inch nonstick skillet, cook chorizo and onion over medium-high heat 8 to 10 minutes, stirring frequently, until chorizo is no longer pink and onion is tender.
- Stir in remaining ingredients. Increase heat to high; heat to boiling. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until noodles are tender and mixture is desired consistency.
Nutrition Facts : Calories 600, Carbohydrate 37 g, Cholesterol 115 mg, Fat 2, Fiber 2 g, Protein 29 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 4 g, TransFat 0 g
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
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
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
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
BAKED PENNE WITH CHORIZO AND TALEGGIO
Make and share this Baked Penne With Chorizo and Taleggio recipe from Food.com.
Provided by Karen in MA
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Boil pasta to almost al dente. Drain the pasta well and return to the pan.
- Stir in the mascarpone until it melts and coats the penne.
- Stir in the scallions, chorizo and Taleggio. Season, and turn the mixture into an ovenproof dish.
- Bake for about 20 minutes until the top is crisp and golden brown.
Nutrition Facts : Calories 542.8, Fat 23.4, SaturatedFat 8.4, Cholesterol 49.9, Sodium 733, Carbohydrate 64.1, Fiber 9.1, Sugar 0.4, Protein 19.9
CHICKEN AND CHORIZO PASTA BAKE
Not a recipe for people on a diet - chicken, sausage, and penne is baked in a creamy tomato sauce. I cook the meats, pasta, and sauce all at the same time, but it can be done individually and refrigerated before baking it in the oven.
Provided by Simon Wraight
Categories Main Dish Recipes Pasta Chicken
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
- Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.
Nutrition Facts : Calories 885.2 calories, Carbohydrate 62.3 g, Cholesterol 215.5 mg, Fat 36.5 g, Fiber 5.3 g, Protein 74.2 g, SaturatedFat 17 g, Sodium 954.9 mg, Sugar 7 g
DELICIOUS PASTA BAKE
A delicious pasta bake that combines the beautiful tastes of sundried tomatos and chorizo. It has buffalo mozzarella on top that adds to the flavour.
Provided by auntyruth
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop onion, garlic, red pepper and chorizo. Put pasta on to boil. Pre-heat oven to 180C
- Heat oil in a frying pan and fry the onion and garlic until soft. Add the chorizo and red pepper and fry until chorizo is dark and crispy. Then add sundried tomatoes and tin of tomatoes and stir well.
- Slice the buffalo mozzarella into thin, circular slices. When pasta is cooked, drain and return to pot. Add tomato mixture and stir well. Add seasoning.
- Put mixture into a pie dish and cover with buffalo mozzarella. Bake in oven for about 15 minutes or when the cheese has melted.
- Serve with garlic bread or a side salad. Enjoy:-)
CHORIZO & MOZZARELLA GNOCCHI BAKE
Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal
Provided by Marianne Turner
Categories Dinner, Pasta, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
- Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.
Nutrition Facts : Calories 318 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium
CHORIZO BAKE
Make and share this Chorizo Bake recipe from Food.com.
Provided by Graybert
Categories Portuguese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF (190ºC).
- In skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden.
- Meanwhile, in bowl, beat together cream cheese, cornmeal and sugar until smooth.
- Beat in eggs, 1 at a time, beating until smooth after each addition.
- Stir in corn, 1 cup of the cheese, onions, jalapeno pepper, oregano, salt and pepper.
- Pour half of the egg mixture into greased 8-cup (2 L) casserole.
- Cover with three-quarters of the sausage.
- Pour remaining egg mixture over top.
- Sprinkle with remaining sausage and cheese.
- Bake in oven for about 30 minutes or until light golden and set.
- Let cool for 5 minutes.
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.
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.
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