Monday, May 21, 2012

Chorizo and Pasta



I love Chorizo but we usually only have Mexican chorizo that I use in tacos and burritos. Last week I bought some Spanish chorizo and I am looking forward to using it in this recipe.

Chorizo and Pasta
Adapted from Betty Crocker

Ingredients
1 tablespoon Extra Virgin Olive Oil
1 lb chorizo sausage ( I used Spanish chorizo)
1 medium onion, finely chopped
1 can (14.5 oz) diced tomatoes with garlic, undrained
1 3/4 cups chicken broth
5 cups uncooked dumpling egg noodles or wide egg noodles
1/2 cup water

In 12-inch nonstick skillet heat oil and cook chorizo and onion over medium-high heat 8 to 10 minutes, stirring frequently, until chorizo is browned 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.

3 comments:

  1. Love the lay-out and design of your blog. Found you on the hop today. This recipe looks yummy! Hope you can check me out too, www.YourKidsTable.com

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  2. Yum! This looks so easy and delicious! Great for a quick weeknight dinner.

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  3. MMM I love chorizo but I'm only had it with eggs. I gotta try this as a new way to make it :)

    Following from the Weekend Blog Hop.. Can't wait more delicious recipe updates. Have a great Memorial Day weekend!

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