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Chorizo & Red Pepper Pasta

serves 4

Ingredients

  • 1 pound rigatoni, or similar pasta
  • 1 pound ground chorizo
  • ½ yellow onion, diced
  • 2 red bell peppers, diced
  • ½ cup frozen corn
  • 1 roasted red pepper
  • 1 cup whole milk
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 2 tablespoons white wine vinegar
  • Red pepper flakes, to taste
  • 4 ounces queso fresco, or similar cheese
  • Sliced scallions or garlic chives, for garnish

Directions

  1. Boil the pasta and set aside, reserving a little pasta water
  2. In a large skillet, cook the chorizo on high heat, breaking it up as it cooks
  3. Once the chorizo has gotten a good sear, reduce the heat to medium and add the onion, diced peppers, and corn
  4. Meanwhile, blend the roasted red pepper with the milk
  5. Once the veggies have started to caramelize, add in the tomato paste and cumin and sauté for a few more minutes
  6. De-glaze the pan with the white wine vinegar
  7. Reduce the heat to low and add in the milk mixture and red pepper flakes
  8. Cook while stirring until the sauce has come together and thickened
  9. Combine with pasta and reserved pasta water, as needed
  10. Top with queso fresco and scallions to serve