This delicious spanish style chorizo was served as a sample at Central Market recently. Smokey and delicious--our kids ages 2, 4, and 8 loved it as much as the adults. We enjoyed some of ours as an appetizer with manchego cheese, then used the remaining chorizo in a pasta dish similar to this for the preschool, recipe courtesy Aurelia's Spanish Chorizo . . .
Penne Espanola
1/2 lb penne pasta
2 T olive oil
1 medium onion (coarsely chopped)
2 sweet red bell peppers (coarsely chopped)
2 cloves garlic (minced)
1 package Aurelia's Spanish style chorizo (thinly sliced)
1 t sweet smoked Spanish paprika
1 28 oz can Muir Glen Fire Roasted Tomatoes (diced)
6-8 oz grated mozzarella
Cook pasta according to package directions, drain, keep warm.
Heat olive oil in large skillet. Cook onion and bell pepper on medium heat until soft--about 8 minutes. Add garlic and cook 1 minute more. Add chorizo, paprika, and tomatoes. Bring to a boil, reduce heat and simmer for 6-8 minutes. Fold in pasta.
Top with grated mozzarella cheese. Simmer for a few minutes to let the cheese start to melt. Serves 6. Serve with a baguette, and tossed salad.
Leslie and Janie modifications: We used 1 lb penne, 3 T olive oil, and 3 cloves garlic. We added about 1 cup of milk when we added the chorizo, paprika, and tomatoes. We also added about 2 cups of shredded grilled chicken, as we only used 1 link (1/3 package) chorizo. Instead of mozzarella cheese, we used finely diced manchego cheese. Delicious!
