Recipe by evelyn/athens
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.
Top Review by Weather Girl
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!
- 2 tablespoons olive oil
- 6 green onions, chopped
- 2 garlic cloves, minced
- 1⁄2 lb button mushroom, quartered
- 2 teaspoons paprika
- 1⁄2 teaspoon salt
- 1 pinch cayenne
- 3 medium tomatoes, peeled, seeded and chopped
- 1 large green bell pepper, diced
- 3 cups canned chicken broth
- 1⁄2 cup dry white wine
- 1⁄2 cup cream or 1⁄2 cup half-and-half
- 3⁄4 lb spicy chorizo sausage, cut into 1/2 inch thick rounds
- 1 lb angel hair pasta
- minced fresh parsley
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Heat oil in deep skillet over medium-high heat.
- Add onions and garlic and cook until tender, about 8 minutes.
- Add mushrooms and saute 4 minutes.
- Add paprika, salt and cayenne and stir until just fragrant, about 30 seconds.
- Add tomatoes and green pepper and saute 2 minutes.
- Add broth, wine, cream and chorizo.
- Bring to simmer.
- Break pasta in half and add to pan.
- Cook until pasta is tender, stirring occasionally, about 8 minutes.
- Set pan in oven.
- Bake until all liquid is absorbed and pasta is crusty, about 25 minutes.
- Sprinkle with parsley and serve.