Angel Hair Pasta With Chorizo and Mushrooms

"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."
 
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Ready In:
1hr
Ingredients:
15
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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!<br/>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.<br/>We had a salad, and a loaf of homemade crust Cuban bread; need I say more! And yes-the house did smell wonderful!<br/>Thank you for sharing this recipe!
     
  2. 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!!
     
  3. 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.
     
  4. I made this using fresh tomatoes from the garden and soy chorizo from Trader Joe's. The whole family enjoyed it. We really liked the flavor. However, no one really cared for the crunchy pasta noodles on the top.
     
  5. For those of you that are unfamiliar with chorizo there are two types, fresh and fermented smoked sausage. Based on Evelyn's directions it appears that she is using the European smoked sausage, which does not require cooking. Here in Mexico it's referred to as chorizo seca (dry).
     
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Tweaks

  1. Delicious! I made it pretty much as written only using red wine instead of white (all I had)and sauteing the fresh mushrooms with the onions and garlic as someone else suggested. Easy and fairly quick. Great recipe Evelyn!
     
  2. This is one rich recipe! Instead of green onions, i used white onions for a more neutral taste. i omitted the green peppers and added chopped black olives. i sauteed the mushrooms with the onions first before adding the chorizo and cream. Adding about 100 grams of butter to the sauteed mushroom was wonderful. The final product tasted more spanish, especially because i used spanish chorizos, with the black olive, chorizo and creamy tomato base... excellent recipe!
     
  3. I took a few liberties with this recipe, but I just sensed it was one of those "forgiving" dishes and I was right. What a great meal. I totally agree about it being good for an informal dinner party. It gets bonus marks for being made all in one pan. I used white onions instead of green, spaghetti instead of angel hair pasta, a cup of homemade salsa instead of tomatoes and red wine instead of white. I found it came together much more quickly than the recipe indicated, in about 30-45 minutes, as my pasta was nearly cooked by the time I put it in the oven.
     
  4. 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.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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