Pasta

Southwestern Pasta

When we go out to dinner, I know my son has certain choices he is going to make

If we are in a pub type of restaurant, and fish and chips are on the menu, that’s what he is getting

If we are in a restaurant, that is a little fancier and there is any kind of pasta dish like, tex-mex, creole,  cajun , etc (you get the point), he is all over it

So that is what inspired me to make this Southwestern Pasta

To start you will need, 1 pound of fresh chorizo sausage, casings removed, 1 red bell pepper chopped, 1 green bell pepper chopped, 1 medium onion chopped, 3 garlic cloves chopped, 1 tablespoon of smoked paprika, 1 teaspoon of chili powder, 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper

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Heat 2 tablespoons of extra virgin olive oil in a heavy pan

Add the chorizo and cook until lightly crispy and browned, around 10 – 15 minutes, breaking them up into smaller chunks as you go

Using a slotted spoon, remove the chorizo and set aside

Now the reason I do the chorizo first is that while cooking, some of the fat renders out of the sausage and that is what we are going to cook our veggies in

Add the red pepper, green pepper, onion and garlic to the pan

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Add in the smoked paprika, chili powder, kosher salt and ground black pepper

Give everybody a stir, cook for another 10 minutes or until the peppers start to soften and the onions start to get translucent

While this is cooking it maybe a good idea to start a pot of boiling, salted water and cook a pound of your favorite pasta according to its directions

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Next you will need 1 1/2 cups of prepared tomato sauce, 3/4 cups of heavy cream and 1 tablespoon of RedHot Sauce

Click this link for our Simple Tomato Sauce recipe

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Add the chorizo back to the pan along with your sauce, heavy cream and Red Hot

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Stir to incorporate, bring to a slight boil, then simmer on low for 15 minutes to allow the flavors to meld

If you want extra heat you can add in 1/2 teaspoon of cayenne here as well

Season again with salt and pepper to taste

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Next you will need a 1/2 cup of grated parmesan cheese and 1/2 cup of chopped fresh parsley

Add them to the pan along with the drained pasta

Fold the pasta and sauce to combine

You want every noodle to be coated in this great sauce

We served this with extra parmesan cheese and fresh chopped parsley

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Enjoy!!!

Simply Sundays! ~ Southwestern Pasta

  • Servings: 4-6
  • Time: Prep 10 min Cook 45 min
  • Difficulty: medium
  • Print

Ingredients

2 tablespoons of extra virgin olive oil

 1 pound of fresh chorizo

1 red bell pepper chopped

1 green bell pepper chopped

1 onion chopped

3 garlic cloves chopped

1 tablespoon of smoked paprika

1 teaspoon of chili powder

1 teaspoon of kosher salt

1 teaspoon of ground black pepper

1 1/2 cups of prepared tomato sauce

3/4 cup of heavy cream

1 tablespoon of Redhot Sauce

1/2 teaspoon of cayenne pepper (optional)

1/2 cup of grated parmesan plus more for serving

1/2 cup of chopped fresh parsley plus more for serving

Directions

Remove the chorizo from its casings.  Heat 2 tablespoons of olive oil in a heavy pan over medium heat.   Add the chorizo and cook until lightly crispy and browned, around 10-15 minutes.  With a slotted spoon remove the chorizo and set aside

Add the red bell pepper, green bell pepper, onion and garlic to the chorizo oils in the pan Sprinkle with the paprika, chili powder, kosher salt and ground black pepper.  Stir to combine, then cook for another 10 minutes or until the peppers start to soften and the onions start to become translucent

Add the  chorizo back in, followed by the prepared tomato sauce, heavy cream and RedHot Sauce.  Bring to a slight boil, then lower heat and simmer for 15 minutes.  For extra heat you can add 1/2 teaspoon of cayenne here.  Season with salt and pepper to taste

Stir in 1/2 cup of grated parmesan cheese and 1/2 cup of fresh parsley

Add the precooked and drained pasta to the pan and fold together ensuring all the noodles are coated in sauce

Serve with some extra grated cheese and fresh parsley

© Simply Sundays 2016
All rights reserved

Tools used to make this recipe

Lodge Cast Iron Pan

Simply Bamboo Cutting Board

MIU Stainless Steel Slotted Turner

2 comments on “Southwestern Pasta

  1. Your pictures always make your dishes so easy to visualize and follow. I don’t cook pasta very often, but this one is speaking to me! Your son has good taste. –Deb

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