Angel Hair Pasta With Chorizo and Mushrooms

Total Time
1hr
Prep 15 mins
Cook 45 mins

A yummy pasta dish that is started on the cooktop and finished in the oven. The house will smell divine! The chorizo I use is a dry sausage available here tinged with lots of paprika. It is already cured and can, in fact, be eaten out of hand, much like salami.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Heat oil in deep skillet over medium-high heat.
  3. Add onions and garlic and cook until tender, about 8 minutes.
  4. Add mushrooms and saute 4 minutes.
  5. Add paprika, salt and cayenne and stir until just fragrant, about 30 seconds.
  6. Add tomatoes and green pepper and saute 2 minutes.
  7. Add broth, wine, cream and chorizo.
  8. Bring to simmer.
  9. Break pasta in half and add to pan.
  10. Cook until pasta is tender, stirring occasionally, about 8 minutes.
  11. Set pan in oven.
  12. Bake until all liquid is absorbed and pasta is crusty, about 25 minutes.
  13. Sprinkle with parsley and serve.

Reviews

Most Helpful

Hi everyone! I don't eat meat, and I found a product called Soyrizo the other day, but had no idea what to do with it. I tried it in this recipe last night, and my husband and I both say it's a keeper! I cut the recipe in half, and just be warned-it makes a lot! But we now have some delectable leftovers!
If you use the Soyrizo, it has to be cooked first. I also sprinkled a little parmesan cheese on top. It just seemed like the thing to do.
We had a salad, and a loaf of homemade crust Cuban bread; need I say more! And yes-the house did smell wonderful!
Thank you for sharing this recipe!

Weather Girl September 18, 2010

WONDERFUL!!! I am portuguese, so chorizo is one of my favorite meat sausages! I used the hot variation (available in sweet as well) - The only changes I made were to use fresh mushrooms and roma tomatoes. I will make this again!!

Graybert January 06, 2004

This was excellent!! I didn't have chorizo sausages and instead used sweet Italian sausages. I also subbed diced yellow onion for the green onions. The pasta had just the right amount of spicy flavor, and still had a creamy texture (under the crispy "crust"). This was easy and prepared with items I usually have in my pantry and fridge. I think it would be great at a casual dinner party or even just a weeknight dinner. Hubby told me not to loose track of this recipe.

Ms B. December 04, 2003

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