| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pasta |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Rotelle or other short shaped pasta |
| 2 |
tb |
Olive oil |
| 3/4 |
lb |
Chorizo; thinly sliced |
| 1 |
|
Onion; finely chopped |
| 1/2 |
lb |
Fresh mushrooms; stemmed and caps thinly sliced |
| 2 |
|
Red bell peppers; thin julienne |
| 1 |
ts |
Caraway seeds |
| 2 |
tb |
Water |
| 1/2 |
c |
Sour cream |
|
|
Salt and pepper |
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add the pasta and boil 8
to 10 minutes or until al dente.
Meanwhile, heat the olive oil in a large skillet. Add the chorizo and
Sauté 2 to 3 minutes or until both sides are slightly brown and crisp
around the edges. With a slotted spoon transfer
sausages to a bowl and set aside. Add the onions, mushrooms and
peppers to the remaining fat in the skillet and cook, stirring
continuously until the onions and peppers are somewhat tender, about
3 minutes. Add the caraway seeds, water and cooked chorizo. Cover and
simmer over low heat until peppers and onions are tender, about 5 to
7 minutes. Stir the mixture on occasion so that it does not scorch.
Season to taste with salt and pepper. Drain the pasta and return it
to the pot off heat. Add the chorizo mixture and sour cream and toss
the ingredients together. Adjust seasoning and serve immediately
garnished with parsley.
PASTA MONDAY TO FRIDAY SHOW #PS6541
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6541
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