I love the flavor of chorizo and it’s so great now that the access to humanely raised pigs is so much easier. If you don’t eat meat, you can sub with Soyrizo easily! This dish came to me after thinking how to incorporate yummy chorizo into a pasta dish. The result? AMAZING. I make my pasta from scratch, but to cut down the time you can use boxed spaghetti or linguini. I prefer these noodle types over traditional fettuccini noodles because it makes the dish less heavy. This also isn’t as rich as traditional Alfredo, but it does have cream and cheese.
3/4 lb Chorizo, sliced into bite size pieces or if packaged; pulled into bite size pieces
1/2 cup diced organic Vidalia onion
1/2 cup organic green pepper, deveined and chopped
2 cloves of garlic, crushed
Juice of 1 organic lime
Organic veggie stock – basically enough to deglaze the pan
3/4 cup organic heavy cream
1/2 cup organic whole milk
1 cup shredded high quality parmesan cheese
1/2 tablespoon Mexican oregano
2 tablespoons canola oil
Sea salt and fresh ground black pepper
2 tablespoons fresh organic cilantro, chopped
Pasta noodles for 4 people (I say that because people eat different portion sizes)
Preparing the sauce will take about 15 min, so plan to start your pot of water for the pasta accordingly. You can always get the water going before the sauce and just keep it at a high temp for when you’re ready to put the pasta down.
Using a heavy duty skillet (I like All-Clad) over high heat, pour in the canola oil. Toss in the chorizo and lower heat to avoid scorching, but still allowing the chorizo to brown a little. Remove from the pan and set aside on a plate lined with a paper towel. Sauté onion and green pepper until soft and then add the garlic. Don’t allow the garlic to burn, so adjust the heat accordingly. Add the veggie stock to deglaze the pan and then the lime juice. Stir and keep warm for a few minutes, then add the oregano. Add the cream, milk, and season with salt and pepper. Slowly stir in the parmesan cheese and after all has melted, add the chorizo back in. After the pasta has cooked, drain, but reserve some of the water and pour the noodles into the skillet and stir with tongs coating all of the pasta. If the sauce it getting thick, add some of the pasta water. Finish with salt and pepper and portion out on plates. Top each dish with some of the chopped cilantro and fresh parmesan cheese.
I like this dish with a Chianti Classico – Sangiovese goes great with Mexican food and since this has an Italian feel to it, I decided to go Italian on the wine.