Chorizo Pasta Salad Recipes

JEN'S CHORIZO PASTA

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Cook the sausages on the preheated grill, turning occasionally, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cut into bite sized pieces; set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt 1 cup of butter in a saucepan over medium heat. Stir in the garlic, and cook until softened and fragrant, about 5 minutes. Stir in the cream and red pepper flakes; bring to a simmer over medium-high heat, and whisk in the Parmesan cheese until melted. Keep warm over low heat, stirring occasionally to keep smooth.
• Melt the remaining 1 tablespoon of butter in a large skillet over medium-high heat. Stir in the onion, red bell pepper, and mushrooms. Cook and stir until the vegetables are tender. Once tender, stir in the chorizo pieces, and cook until hot. Combine with the penne pasta and Parmesan cream sauce to serve.

CHORIZO PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse.
• Crumble chorizo into small skillet and cook over medium heat 6-8 minutes or until browned, breaking up meat into small chunks with a spoon.
• Add garlic and cook 1 minute. Remove from heat.
• Put vinegar in a medium serving bowl.
• Whisk in oil in a steady stream until incorporated.
• Stir in salsa, bell pepper, poblano chile, beans, cilantro, chorizo-garlic mixture and cooked pasta.
• Chill until serving.
• Top with queso fresco and serve.

30 BEST WAYS TO COOK WITH CHORIZO

Steps:

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QUICK AND TASTY CHORIZO PASTA

Steps:

• Pour the oil into a large pan (a wok is the best option) and sauté the onion, garlic and mushrooms until the onion is translucent, the garlic is cooked (but not brown) and the mushrooms are just about cooked.
• Add the chorizo and tinned tomatoes; simmer for 5 minutes
• Whilst the sauce is cooking add your pasta to very salted boiling water (the Italians say the water should be as salty as the Mediterranean Sea).
• Add chilli powder, black pepper, fresh basil a sprinkle of salt to the sauce and cook for a further 5 minutes. Stirring on a regular basis.
• Stir in the cream and cook for 5 minutes, stirring on a regular basis
• Drain the pasta once cooked and add to the sauce. Cooked on a high heat for 1 minute whilst stirring. Do not let it stick.
• Garnish with chopped basil, grated parmesan cheese and black pepper.
• Serve with garlic bread.

CREAMY CHORIZO PASTA WITH SPINACH

Steps:

• Quarter the cherry tomatoes. Remove the stem and the seeds from the red bell pepper. Finely chop the bell pepper and onion.
• Heat olive oil in a large skillet over medium heat. Add tomatoes, bell pepper, and onion with a pinch of salt and the crushed red pepper. Stir to coat everything in the oil, then cook for 7-8 minutes until the vegetables are softened.
• Cook the dried pasta shells in boiling salted water until al dente (about one minute less than the package directions.). To time this best, pour the pasta into the boiling pasta water when you add the chorizo to the softened vegetables.
• Add the chorizo and garlic, and cook for 5-6 minutes, breaking the chorizo into small pieces as it cooks. Stir in the sugar, then pour in the half & half. Stir the half & half into the chorizo until it is mostly absorbed, then stir in the fresh spinach until it has completely wilted down and mixed into the chorizo sauce.
• Use a slotted spoon to transfer the cooked pasta shells directly into the chorizo and spinach sauce, reserving the pasta water. Stir to coat the pasta entirely in the chorizo and spinach sauce, then turn the heat off from under the skillet.
• Stir in the parmesan. If you want a creamier pasta, stir in reserved pasta water 1/4 cup at a time until it's as creamy as you like it. Taste the pasta, and season with salt and pepper to taste.
• Stir in the freshly squeezed lemon juice, and serve immediately (with more parmesan if you like!)

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.