Chorizo Spiced Pumpkin Pasta Food

PUMPKIN-CHORIZO BOW TIES

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage; cook and stir for 4-6 minutes or until browned. Stir in half-and-half, pumpkin, cheese blend, garlic powder and pepper flakes; heat through., Drain pasta. Add to sausage mixture; toss to coat. Sprinkle with cilantro.

SPICY CHORIZO PASTA

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-SPICED PUMPKIN PASTA

Steps:

• In a medium saucepan, set over medium heat, add the butter. When melted, add the shallot and garlic. Cook until the shallot has softened, about 2 to 3 minutes. Mix in the chile powder, cumin, salt, oregano, coriander, cayenne and cloves. Cook for 1 to 2 minutes, until the spices are fragrant. Add the pumpkin puree, yogurt or crème fraîche and mix until warmed, about 2 to 3 minutes. Give it a taste and adjust the salt to your liking. It might be a bit salty but it's ok because the pasta will need it! Set aside.
• Meanwhile, bring a cast iron oven filled with salted water to a boil. Add the pasta and cook until al dente (mine took about 8 to 9 minutes). Scoop out about 3/4 cup of pasta water and set it aside. Drain the pasta and add it back to the cast iron oven.
• Add the pumpkin mixture to the pasta and pour in about 1/2 cup of pasta water. Toss until the pasta is evenly coated in the sauce. If needed, add an extra 1/4 cup of pasta water. Divide amongst plates or bowls and garnish with pepitas.

PUMPKIN CHORIZO PAELLA

Steps:

• For Roasted Tomatoes:.
• Preheat oven to 325 degrees. Toss together chopped tomatoes, honey, olive oil, and salt and pepper to taste. Place on a lightly greased baking sheet. Roast in oven approximately 20 minutes.
• For Saffron Rice: (You could also use regular rice of course).
• Bring chicken broth to boil. Add saffron and Arborio rice. Bring back up to boil, then reduce to simmer. Simmer, covered, about 20 minute Do NOT drain rice before adding to paella mixture.
• For Paella:.
• Brown sausage, onion and garlic in large nonstick skillet over medium-high heat. Break sausage up into small chunks using the back of a wooden spoon. When brown, stir in saffron rice (with any remaining cooking liquid), roasted tomatoes, pumpkin, peas and spices. Simmer over medium-low heat until thickened, 5-10 minutes. Serve warm, garnished with fresh parsley and chives.

SPICY PUMPKIN STEW WITH CHORIZO

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Melt butter in a Dutch oven over medium heat. Add apples, onion, celery, and garlic; saute until aromatic and slightly tender, about 5 minutes. Add pumpkin, chicken broth, cinnamon, nutmeg, salt, and pepper. Mix gently to blend.
• Stir browned sausage into soup and simmer over low heat for 30 minutes. Serve with a swirl of heavy cream on top.