Angel Hair Pasta With Chorizo and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A yummy pasta dish that is started on the cooktop and finished in the oven. The house will smell divine! The chorizo I use is a dry sausage available here tinged with lots of paprika. It is already cured and can, in fact, be eaten out of hand, much like salami. Ingredients:
2 tablespoons olive oil |
6 green onions, chopped |
2 garlic cloves, minced |
1/2 lb button mushroom, quartered |
2 teaspoons paprika |
1/2 teaspoon salt |
1 pinch cayenne |
3 medium tomatoes, peeled, seeded and chopped |
1 large green bell pepper, diced |
3 cups canned chicken broth |
1/2 cup dry white wine |
1/2 cup cream or 1/2 cup half-and-half |
3/4 lb spicy chorizo sausage, cut into 1/2 inch thick rounds |
1 lb angel hair pasta |
minced fresh parsley |
Directions:
1. Preheat oven to 400 degrees F.
2. Heat oil in deep skillet over medium-high heat.
3. Add onions and garlic and cook until tender, about 8 minutes.
4. Add mushrooms and saute 4 minutes.
5. Add paprika, salt and cayenne and stir until just fragrant, about 30 seconds.
6. Add tomatoes and green pepper and saute 2 minutes.
7. Add broth, wine, cream and chorizo.
8. Bring to simmer.
9. Break pasta in half and add to pan.
10. Cook until pasta is tender, stirring occasionally, about 8 minutes.
11. Set pan in oven.
12. Bake until all liquid is absorbed and pasta is crusty, about 25 minutes.
13. Sprinkle with parsley and serve.
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