Total Time
45mins
Prep 20 mins
Cook 25 mins

From the Chicago Tribune, a great way to use chorizo!! Easily modified for Italian sausage as well.

Ingredients Nutrition

Directions

  1. Crumble chorizo into a 4-quart Dutch oven over medium heat; add garlic. Cook, stirring, until chorizo is browned, about 5 minutes; drain of fat.
  2. Stir the broth, salsa, chipotle, oregano and cumin into Dutch oven. Raise heat to medium-high; heat to a boil. Lower heat to a simmer. Cover; cook 15 minutes. Stir in vermicelli and zucchini; cook, uncovered, until vermicelli is tender but firm, 5-10 minutes. Stir in 1/3 cup of the mozzarella and cilantro. Transfer to a warm serving dish; sprinkle with the remaining 1/3 cup cheese; garnish with additional cilantro.

Reviews

(3)
Most Helpful

Yummy, yummy, yummy! We used hot salsa, 16 ounces of pasta, 3 zucchinis, and some frozen corn - my son like it so much he actually went to the grocery store that same night to buy the ingredients to make some more :)

Pinay0618 June 19, 2008

What a wonderful blend of flavors. A smokey slightly spicey taiste that my family cannot get enough of. We actually fight for left overs.

neuman_5 June 14, 2008

This was OK, not great! I would have left out the zucchinies..would ave used carrot or beets. Over all a fair recipe ,will make again with modifications.

Chef Shadows September 28, 2008

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