Chorizo use to be hard to find in the stores around here so I would buy it whenever I saw it. I don't need to do that anymore because it has been popping up more regularly. The problem is, I haven't actually learned that lesson yet - so I have another chorizo recipe for you...Penne With Chorizo and Tomatoes. This recipe has both fresh diced tomatoes and canned diced tomatoes. For this dish we decided to crumble Mexican Cheese (Cotija) on top of the dish instead of using parmiagian - the flavors went really well together. Enjoy!!
What you need:
1lb chorizo, sliced
2 medium tomatoes, seeded and chopped
2 cloves of garlic, minced
1 (14 ounce) can of diced tomatoes
1 cup chicken broth
1-2 tablespoon (cream cheese) -
My husband added this when I turned my back for a second but it worked.
salt and pepper to taste
serve with crumbled Cotija
What you do:
Begin browning chorizo in olive oil over a med-high heat until it begins to glisten. Add the 2 tomatoes and garlic and cook for a few minutes, until chorizo has finished browning.
Add the can of diced tomatoes and cup of chicken broth and let it gently simmer while you make the pasta.
Season to taste with salt and pepper (and if your like me crushed red pepper as well - but be careful the chorizo is a bit spicy so if you have kids don't add the extra spice to the whole pot add it to your plate.) Stir in the cream cheese a few minutes before pasta is done. Serve with pasta and top with cheese.
Do you mix your pasta into your sauce before serving or do you serve it like I do? I know professional chefs suggest blending everything before serving but I don't like to.