Chorizo And Macaroni With Feta And Tomatoes Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

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.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the tomatoes, oil, chilli flakes and garlic together in a medium baking dish. Roast for 15 mins, then nestle the block of feta into the middle of the dish. Season everything well and bake for a further 20-25 mins, or until the feta is turning golden and the tomatoes have softened and turned jammy.
• Cook the pasta following pack instructions, then drain, reserving a mugful of the cooking water. Remove and discard the garlic cloves from the baked feta, then break up the cheese using a fork. Tip the pasta into the dish along with a splash of the reserved cooking water, and gently toss to combine with the cheese and tomatoes - the pasta should be well-coated in a creamy, cheesy sauce. Add another splash of the cooking water to loosen, if needed. Season well with black pepper, then scatter over the basil to serve.

Steps:

• Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
• Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.

Steps:

• Heat oven to 350 degrees F.
• Cook the pasta in salted, boiling salted water until al dente. Drain in a colander.
• Add the cherry tomatoes to a sheet tray, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, until visibly plump and softened.
• Heat a large skillet over medium heat. Add 2 teaspoons of olive oil. Saute the chorizo in a saute pan until crisp. Remove.
• Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour, stirring for 1 minute. Whisk in the warmed milk and bring to a boil. Continue to whisk constantly. Stir while adding the mustard, hot sauce and Worcestershire. Stir in the cheese; reserving 1/2 cup for the topping. The mixture will thicken as the heat increases.
• Pour the drained pasta into the cheese sauce and mix well. Add to a 3-quart casserole dish. Add the chorizo and roasted cherry tomatoes. Top with reserved cheese and the fried onions. Bake for 35 minutes. Can be made ahead, covered and refrigerated. Bring to room temperature before baking if refrigerated.

Steps:

• Cook pasta according to package directions. Meanwhile, heat oil in a large skillet; crumble chorizo into the pan. Add the onion, mushrooms, artichokes, tomatoes, garlic, oregano, salt and pepper. Cook and stir over medium heat until chorizo is fully cooked and vegetables are tender. , Add spinach; cook and stir for 1-2 minutes or until wilted. Drain pasta; top with chorizo mixture. Sprinkle with cheese.

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Heat avocado oil in a large,deep skillet over medium heat.Add crumbled chorizo,saute for 5 minutes until crisp.reduce low heat,stir in sliced vidalia onion.
• 3. Remove from heat,reserved chorizo grease in 3/4 cup and set aside.
• 4. Fill a large pot with lightly salted water and bring to a boil.Stir in macaroni and return to a boil.
• 5. Cook and uncovered,stirring occasionally,about 8 minutes;drain.Transfer to a large bowl,add 1 cup shredded parmesan cheese,dried basil and garlic pepper;mix well.
• 6. Place cherry tomatoes,sea salt/black pepper and chorizo grease in a 8-inch casserole dish.Add block of feta cheese in the center of tomato mixture.
• 7. Bake in the preheated oven for 35 minutes.
• 8. Remove from the oven.Cool completely.Mash it with a fork for 40 seconds.Add crumbled chorizo and macaroni mixture;mix well until combined.Sprinkle with remaining parmesan cheese.