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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.

Ready In:
1hr
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@evelynathens
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@evelynathens
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"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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  1. whtbxrmom
    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.
    Reply
  2. 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!<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!
    Reply
  3. Galley Wench
    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).
    Reply
  4. mwendy8
    I see everyone else is raving about this recipe, but I was rather disapointed. First I noticed it said to cook the garlic & onions on med-hi. This temp is way to high - it would burn the garlic in the 8 minutes it said to cook. So adjusted temp - fine. Then it said to just add chorizo with liquids - what about browning the chorizo? I ditched that part and browned the chorizo - great. I then added all liquids/spices then angel hair - looked pretty good until it took it out of the oven after 15 minutes or so of cooking time (as recipe indicated). The "casserole" was not bubbly at all, it was dry and crackly - the pasta was sticking together in clumps and there was no sauce - arggg! I suppose I might try it again or use another recipe. I don't think baking it is necessary and seems to eliminate the sauce - which I love!
    Reply
  5. Patti C
    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!
    Reply
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