Mexican Chorizo Noodle Bowl

Submitted by EmilyStrikesAgain

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

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 lb uncooked chorizo sausage or 1 lb hot Italian sausage, casings removed
• 2 garlic cloves, minced
• 3 (14 ounce) cans low sodium chicken broth or (14 ounce) cans vegetable broth
• 2 cups bottled salsa
• 1 -2 chipotle chile in adobo, drained, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 10 ounces dried vermicelli or 10 ounces angel hair pasta
• 1 zucchini, chopped
• 2⁄3 cup shredded mozzarella cheese or 2/3 cup asadero cheese
• 1⁄4 cup cilantro or 1/4 cup flat leaf parsley

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

[Pinay0618]

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 :)

 

[neuman_5]

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

 

[Chef Shadows]

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.