CHICKEN AND CHORIZO PASTA BAKE
Not a recipe for people on a diet - chicken, sausage, and penne is baked in a creamy tomato sauce. I cook the meats, pasta, and sauce all at the same time, but it can be done individually and refrigerated before baking it in the oven.
Provided by Simon Wraight
Categories Main Dish Recipes Pasta Chicken
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
- Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.
Nutrition Facts : Calories 885.2 calories, Carbohydrate 62.3 g, Cholesterol 215.5 mg, Fat 36.5 g, Fiber 5.3 g, Protein 74.2 g, SaturatedFat 17 g, Sodium 954.9 mg, Sugar 7 g
RIGATONI PASTA WITH CHORIZO
This is a great, fast dinner that's perfect for a potluck or weeknight meal. You can substitute chicken for the sausage, or delete the sausage to make it vegetarian, and it would still taste great!
Provided by Sarah
Categories Main Dish Recipes Pasta
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add rigatoni, and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in the garlic, onion, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chorizo slices, and continue cooking until the chorizo is no longer pink in the center, about 10 minutes.
- Melt the remaining 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Add the diced tomatoes, salt, and pepper, then reduce the heat to medium-low, and simmer 10 minutes to thicken and smooth the sauce. Stir the cooked chorizo into the sauce along with the drained rigatoni pasta. Stir, and sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 574.5 calories, Carbohydrate 50.1 g, Cholesterol 70.2 mg, Fat 30.3 g, Fiber 2.9 g, Protein 25.3 g, SaturatedFat 12.9 g, Sodium 960.2 mg, Sugar 6.9 g
CHORIZO, PEPPER & PRAWN BAKE
With crispy chorizo, gorgeous prawns and sweet peppers surrounded by soft plump rice, this easy one-pot wonder is packed full of flavour. It's colourful, classy, and guaranteed to make people happy.
Provided by Jamie Oliver
Categories Family one-pan recipes 7 Ways Chorizo Seafood Fruit One-pan recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Cut each pepper into four rings, removing the seeds, and place directly on the bars of the oven to soften for 15 minutes. Meanwhile, finely chop the parsley, stalks and all, putting the chopped leaves aside. Finely chop the chorizo and place in a 30cm non-stick ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil. Stir for 1 minute, until crisp, then peel and finely grate in the garlic, add the chopped parsley stalks, stir for another minute, then remove to a bowl, leaving the pan on the heat. Stir in 1 mug of rice and 2 mugs of boiling kettle water (600ml), season with sea salt and black pepper, nestle in the softened pepper rings, cover, and put into the oven for 15 minutes.
- Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together. When the time's up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice. Return to the oven for a final 5 minutes, or until the prawns are cooked through. Drizzle over 1 tablespoon of extra virgin olive oil, and sprinkle over the reserved chopped parsley leaves. Serve with the yoghurt and the remaining zested lemon cut into wedges, for squeezing over.
Nutrition Facts : Calories 466 calories, Fat 11 g fat, SaturatedFat 3 g saturated fat, Protein 25.6 g protein, Carbohydrate 70.6 g carbohydrate, Sugar 6.8 g sugar, Sodium 1.4 g salt, Fiber 3.7 g fibre
CHORIZO PASTA BAKE
You can vary the spiciness of this dish by adding more chillies. I served this to visitors and it's now his favourite meal - she says he'd have it for every meal if she'd let him! So, I'm a very happy cooker. ;o) If you cook pasta on a rolling boil it is less likely to stick together - and it doesn't boil over - I don't know why! It just doesn't. My husband likes to pour EVOO and balsamic vinegar over his, but that's him!
Provided by franja
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil and fry onion until soft and translucent.
- Empty tin of tomatoes into saucepan and add cooked onion, chilli, tomato puree & chorizo.
- Bring to boil than simmer for 30 minutes.
- Meanwhile, cook pasta in plenty of boiling salted water.
- Drain pasta.
- Add sauce to pasta and mix together well.
- Place in ovenproof dish and cover with the grated cheese.
- Bake in oven - Gas mark 6 - 200C (180C in fan oven) for 20 - 30 minutes depending on how crusty you like the cheese topping.
- Serve with crusty bread.
Nutrition Facts : Calories 736.9, Fat 36.1, SaturatedFat 15.6, Cholesterol 76, Sodium 1112, Carbohydrate 69.2, Fiber 4.2, Sugar 5.9, Protein 33.1
CHORIZO, RICOTTA & SPINACH PASTA BAKE
Creamy and mild ricotta cheese pairs beautifully with punchy chorizo and salty parmesan in this no-fuss family favourite
Provided by Emily Kydd
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and cook the pasta following pack instructions. Drain, reserving 1 tbsp of the cooking water. Meanwhile, heat the oil in a large frying pan, add the chorizo and cook for 3-4 mins until crisp. Throw in the spinach, garlic and some seasoning, and cook until just wilted. Tip into a bowl with the pasta and the reserved 1 tbsp cooking water, then mix well.
- Mix the ricotta, milk and lemon zest together with some seasoning. Spoon half the pasta into a gratin dish and spoon over half the ricotta mix. Top with the remaining pasta and dollop over spoonfuls of the remaining ricotta. Scatter with the Parmesan and bake for 15 mins until the cheese has melted. Grind over some black pepper before serving.
Nutrition Facts : Calories 538 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
SPICY CHORIZO PASTA
Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It's often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don't have to. The paste fries in the chorizo's rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
- Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
- Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.
PASTA CHORIZO
Steps:
- Heat a large skillet over medium-high heat, then add the oil. Add the shallots and minced garlic and sauté, stirring, until fragrant, about 1 minute. Add the whole garlic cloves and deglaze the pan with the wine. Add the Cooked Chorizo and chicken stock.
- Let the mixture simmer until reduced slightly. Add the Tomato Sauce and heavy cream and simmer 2 to 3 minutes more. Add the pasta and stir until well coated and heated through. If the pasta becomes dry, add a splash of stock. Season with salt and pepper to taste.
- Remove the pan from the heat and swirl in the butter until combined. Divide the pasta between 2 bowls. To finish the dish, top with the mozzarella and pesto.
- Preheat the oven to 375 degrees F. Grease a sheet pan.
- Place the pork in a large bowl. In a separate bowl, thoroughly mix the oregano, smoked paprika, Spanish paprika, cumin, cinnamon, cayenne (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Add the spice mixture to the pork, then add the garlic, vinegar, Worcestershire sauce and 1/4 cup water and thoroughly mix.
- Spread out the chorizo on the prepared sheet pan and bake until just cooked through, 10 to 15 minutes. Using a spatula, form crumbles by chopping and stirring. Add more spice or salt to taste. Let cool completely before use.
- Heat a 4-quart saucepan over medium-high heat, then add the oil. Add the onions, basil and oregano and stir until the onions are translucent, about 5 minutes. Add the garlic, stir for 1 minute, then deglaze with the wine. Add the tomatoes, vinegar, sugar and red pepper flakes.
- Bring to a simmer, stirring, then reduce the heat to low. Add the tomato paste and stir until well combined. Season with salt and pepper and simmer for 20 minutes. Taste for seasoning, then lightly blend with an immersion blender. Do not puree.
- Combine the flour, egg yolks, oil, 1/4 cup water and 2 1/2 teaspoons salt in a stand mixer fitted with the dough hook attachment. Mix on low speed until the dough pulls away from the sides of bowl. Turn the dough out onto the counter and knead to form a uniform ball. Wrap in plastic wrap and let rest at room temperature for 1 hour (or overnight in the refrigerator).
- When the dough is ready, bring 1 to 2 gallons of salted water to a boil.
- Meanwhile, set up your pasta machine, unwrap the dough and dust with flour. Cut the dough in half and rewrap the half you're not using.
- Flatten the dough enough to fit into the roller. Open the pasta roller to widest setting (#1). Pass the dough through the roller, dusting with flour as needed now and as you continue to roll out the dough to prevent sticking. Narrow the roller to the #2 setting and pass the dough through. Continue to the #4 setting, then the #5 setting. Trim the ends and cut into 12-inch sheets. Repeat the process with the remaining dough half.
- Dust the finished sheets with flour, then fold into thirds. Keep the folded sheets as straight as possible and, using a sharp knife, cut into 1/4-inch strands to form tagliatelle. Dust the pasta with flour if needed to prevent sticking.
- Blanch the pasta in the boiling water until it floats, about 4 minutes. (The pasta will be cooked lightly in the chorizo tomato sauce, so do not overcook it during the blanching phase. No one likes mushy pasta.) Drain and transfer to an ice bath to slow the heating. Drain well and toss with oil. Divide into nine 6.5-ounce portions.
More about "chorizo pasta bake recipes"
ONE POT CREAMY TOMATO AND CHORIZO RIGATONI - NICKY'S ...
From kitchensanctuary.com
5/5 (17)Total Time 25 minsCategory DinnerCalories 785 per serving
- Heat the oil in a large frying pan (skillet) on a medium heat. Add the chorizo and cook for 1-2 minutes on each side until lightly browned and crisp. Remove from the pan with a slotted spoon, place in a bowl and cover.
- Add the chopped onions to the pan and cook for 5 minutes, stirring often, until softened. Add a pinch of salt and pepper, the red and yellow pepper slices and the garlic. Cook for a further 2 minutes.
- Add in the rigatoni, then pour in the stock, tinned tomatoes and tomato puree. Stir together, pushing the rigatoni under the liquid. Bring to a gentle simmer, then cover the pan with a lid or foil and simmer gently for 10 minutes.
- After 10 minutes, carefully remove the lid and give everything a stir. Add the cream, spinach, mozzarella and parmesan. Stir together, the arrange the cooked chorizo on top (to heat through) and cover. Simmer for a further 2-3 minutes until the pasta is cooked through, the spinach wilted and the cheese melted.
CHEESY CHORIZO AND TOMATO BAKED PASTA - THE BOSSY …
From thebossykitchen.com
4.5/5 (36)Total Time 55 minsCategory Meat And PoultryCalories 419 per serving
SPICY TOMATO AND CHORIZO PASTA BAKE RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
5/5 (2)Total Time 40 minsCategory Pasta Bake RecipesCalories 507 per serving
- Heat the oven to 200°C/ 180°C fan/gas 6. Bring a large pan of water to the boil. Heat another large pan over a medium-high heat, then fry the chorizo for 2-3 minutes until starting to colour. Transfer to a plate with a slotted spoon, leaving the oil.
- Add the onion to the pan with the chorizo oil and cook for 5 minutes, then add the garlic and chilli and cook for another minute. Pour in the red wine and bubble for 2-3 minutes until reduced. Add the tomatoes and simmer for 10 minutes.
- Meanwhile, cook the pasta in the pan of boiling water for 10 minutes or until nearly cooked. Drain and rinse under cold running water, drain again, then return to the pan.
- Stir the chorizo into the sauce with the basil. Taste and season with a little salt and pepper. Stir the sauce into the pasta, then tip the whole lot into a 1.5 litre ovenproof dish. Grate the mozzarella over the top, then bake for 20 minutes or until the sauce is bubbling and the cheese is golden.
TOMATO AND CHORIZO PASTA BAKE | DINNER RECIPES | GOODTOKNOW
From goodto.com
3.8/5 (189)Category Dinner,Main CourseServings 4Total Time 28 mins
SPANISH PASTA WITH CHORIZO AND TOMATO SAUCE RECIPE
From thespruceeats.com
4/5 (116)Total Time 35 minsCategory Dinner, Entree, PastaCalories 544 per serving
10 BEST CHORIZO SAUSAGE PASTA RECIPES | YUMMLY
From yummly.com
RIZOPIA - RECIPES - SPICY CHORIZO PASTA BAKE
From rizopia.com
CHORIZO RECIPES | JAMIE OLIVER
From jamieoliver.com
EASY TOMATO AND CHORIZO PASTA BAKE RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
4/5 (6)Category Pasta Bake RecipesCuisine British RecipesCalories 426 per serving
- Preheat the oven to 180°C/fan 160°C/gas 4. Heat 1 tbsp of the oil in a frying pan, then gently fry the onion for 5 minutes until soft. Add the garlic and fry for another minute, then remove to a 1.2 litre ovenproof dish.
- Fry the chorizo for a few minutes until starting to crisp. Return the onions to the pan with the chopped tomatoes and red wine vinegar. Season, then bubble for 10 minutes.
- Cook the pasta in boiling salted water until nearly al dente (see tip). Drain, then toss with the remaining oil. Stir into the tomato sauce. Add the basil, if using, tip into the dish, then scatter with the parmesan. Bake for 20-25 minutes, then stand for 5 minutes before serving.
SAUSAGE PASTA BAKE WITH CHORIZO AND BRIE - NICKY'S KITCHEN ...
From kitchensanctuary.com
5/5 (4)Total Time 55 minsCategory DinnerCalories 740 per serving
- Preheat the oven to 190C/375F. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
- Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the sausage and cook for about 5 minutes, breaking up the sausage meat. Add the chorizo and cook for 2 minutes, then add the onion and cook for a further 3-4 minutes until the onion is softened. Add the chopped peppers, salt, pepper, garlic, tomato puree, crumbled stock cube, thyme and basil. Stir and cook for 2-3 minutes.
- Stir in the tinned tomatoes and sugar. Bring to a gentle bubble, then add the pasta and spinach. Stir everything together, then transfer to a large baking dish.
- Top with the brie and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
CHORIZO AND MOZZARELLA PASTA BAKE - THE HEALTHY SPOON
From thehealthyspoon.ie
Cuisine ItalianCategory MainServings 1Total Time 35 mins
- Bring a large pot of water with a dash of olive oil and a big pinch of salt to the boil and cook the pasta until al dente. When the pasta is done, drain it but reserve 125mls of the cooking water.
- Cook the diced chorio with a little drop of olive oil in a small pot over medium heat for around 5 minutes, until its starting to brown. Add the diced garlic and stir for a few seconds before adding the tomatoes and the wine (if using).
- Simmer for a few minutes and then add the reserved pasta cooking water and cream and leave to simmer for 5 - 10 minutes until it starts to thicken. Then add the parmesan and basil, season with salt and pepper (and some crushed red chilli flakes if wanted) and leave to simmer for another 5 minutes.
EASY CHORIZO AND PEPPER PASTA - EFFORTLESS FOODIE
From effortlessfoodie.com
Ratings 12Category PastaCuisine ItalianTotal Time 25 mins
- Bring a pan of water to the boil and cook the pasta according to instructions, drain and set aside (reserving a cup of pasta cooking water).
- Whilst the pasta is cooking, heat 1 tsp of olive oil in a shallow casserole or frying pan and cook the sliced red onion and garlic for a couple of minutes.
- Stir in the passata, tomato puree, sugar, smoked paprika, dried italian herbs, salt and pepper and simmer for 10 minutes.
CHORIZO PASTA BAKE (WITH A GRUYèRE AND SPINACH SAUCE ...
From recipesformen.com
5/5 (1)Total Time 1 hr 5 minsCategory MainsCalories 706 per serving
- Firstly boil a pan of water for the pasta. Cook the pasta in boiling water for 2 minutes less than the time recommended on the packet. Then pour the pasta into a colander and rinse it with cold water under a tap to stop it cooking further. Leave it to drain.
- While boiling the pasta, finely chop the garlic and slice the chorizo into slices. Lightly fry the chorizo in a skillet until the fat starts to ooze out, about 3 minutes, just enough to crisp it up a little bit. Then pour the chorizo onto the pasta in the colander and leave it to drain.
- Now make the sauce. Melt the butter in a saucepan and add the diced garlic. Cook for two minutes, then add the flour and cook for a further minute on medium heat. Then slowly add the milk, bit by bit, stirring as you go, until the sauce begins to thicken.
- Then add the gruyere and cheddar cheese and melt it into the sauce. Add the cream cheese and spinach leaves and cook for 1-2 minutes until the leaves have softened and the sauce has a good thickness. Taste the sauce and season with black pepper to suit.
BACON AND CHORIZO PASTA BAKE - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 4Cuisine Not SetCategory Main Dish
CHORIZO BAKED PASTA RECIPE | PATAGONIA PROVISIONS
From patagoniaprovisions.com
Cuisine Dinner PastaCategory Dinner PastaServings 8
CHORIZO AND VEGETABLE PASTA BAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
CHEESY CHORIZO PASTA BAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SOY CHORIZO PASTA RECIPE - SOL-LEGAS.ORG
From cls1.isoubt.com
CHORIZO PASTA RECIPES | BBC GOOD FOOD
10 BEST PENNE PASTA WITH CHORIZO RECIPES | YUMMLY
From yummly.com
CHORIZO PASTA RECIPES - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #pasta #easy #beginner-cook #dinner-party #spicy #one-dish-meal #inexpensive #pasta-rice-and-grains #taste-mood #4-hours-or-less
You'll also love