Chorizo Pasta Bake Recipes

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CHICKEN AND CHORIZO PASTA BAKE



Chicken and Chorizo Pasta Bake image

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

3 ½ cups penne pasta
1 tablespoon olive oil
4 boneless chicken breasts, cut into 1/2 inch cubes
1 red bell pepper, chopped
1 chorizo sausage, cut into chunks
1 ½ cups tomato puree
1 cup light cream
½ teaspoon red pepper flakes
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese

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



Rigatoni Pasta with Chorizo image

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

1 (16 ounce) package rigatoni pasta
1 tablespoon butter
2 cloves garlic, minced
1 onion, diced
1 green bell pepper, diced
1 pound chorizo sausage links, sliced
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
1 (14.5 ounce) can diced tomatoes, undrained
¼ teaspoon salt
¼ teaspoon pepper
¼ cup Parmesan cheese, grated

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



Chorizo, pepper & prawn bake image

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

3 mixed-colour peppers
½ a bunch of flat-leaf parsley, (15g)
50 g higher-welfare chorizo
olive oil
4 cloves of garlic
1 mug of basmati rice, (300g)
320 g raw peeled king prawns, from sustainable sources
2 lemons
extra virgin olive oil
4 tablespoons natural yoghurt

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



Chorizo Pasta Bake image

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

1 onion, chopped
1 tablespoon oil
200 g chorizo sausage
400 g chopped tomatoes (canned)
1 tablespoon tomato puree
1 green chili pepper, sliced thinly
300 g pasta
200 g cheese

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



Chorizo, ricotta & spinach pasta bake image

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

400g penne
1 tbsp olive oil
140g small chorizo sausages, diced
180g bag baby spinach
2 garlic cloves , crushed
250g tub ricotta
2 tbsp milk
zest 0.5 lemon
25g parmesan , finely grated

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



Spicy Chorizo Pasta image

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

Kosher salt and black pepper
1 pound orecchiette or other short pasta
1/4 cup olive oil
4 ounces Spanish chorizo, casing removed (see Tip), if necessary, and thinly sliced
3 tablespoons double concentrate tomato paste (or 6 tablespoons canned tomato paste)
3 garlic cloves, peeled and smashed
1/2 teaspoon red-pepper flakes

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



Pasta Chorizo image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 2 servings

Number Of Ingredients 42

2 tablespoons blended oil
1 shallot, thinly sliced
2 cloves garlic, minced
8 to 10 cloves garlic, simmered in blended oil until soft
2 tablespoons red wine
1 cup Cooked Chorizo, recipe follows
6 tablespoons chicken stock, plus more if needed
2 cups Tomato Sauce, recipe follows
1/4 cup heavy cream
13 ounces Blanched Fresh Pasta, recipe follows
Salt and pepper
4 tablespoons unsalted butter, chilled
2 ounces fresh mozzarella, torn
2 tablespoons prepared pesto (we use spinach and almond pesto)
Oil, for greasing
2 pounds ground pork
2 tablespoons dried oregano leaves
2 tablespoons smoked paprika
2 tablespoons Spanish paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Pinch cayenne pepper, optional
Salt and pepper
2 tablespoons minced garlic
1/2 tablespoon sherry vinegar
1 teaspoon Worcestershire sauce
1 tablespoon blended oil
1/2 yellow onion, chopped
1 tablespoon dried basil
1 tablespoon dried oregano leaves
2 tablespoons minced garlic
2 tablespoons red wine
Three 16-ounce cans diced tomatoes
1/2 tablespoon balsamic vinegar
2 teaspoons sugar
Pinch crushed red pepper flakes
1 cup tomato paste
Salt and pepper
1 pound all-purpose flour, plus extra for dusting
1 1/4 cups egg yolks
1/4 cup blended oil, plus more for tossing the pasta
Salt

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.

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  • 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.
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