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.
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
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
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
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