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.
- 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
- 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.
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!
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!!
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.