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This recipe is based off the Creamy Smoked Sausage Fusilli Pasta recipe featured by Dr. BBQ’s in the October 2005 issue of Fiery Foods magazine. I changed things around a bit, but still followed the general recipe.
Creamy Chorizo Fusilli Pasta
1 tablespoon olive oil
1 1/2 pounds Chorizo, casing removed, crumbled & browned
6 cloves garlic, chopped
1/2 cup of cream
2 teaspoons cayenne powder
1/2 cup white wine
1 (28-ounce) can crushed tomatoes
1 cup frozen green peas
1/4 cup chopped basil
Salt and pepper to taste
1 pound cooked fusilli pasta
Grated Parmesan cheese
Step 1: Assemble Ingredients
Step 2: Start cooking
In a large skillet, heat the olive oil and add the crumbled chorizo, cayenne powder, and garlic. Cook over medium heat for 3 minutes, stirring occasionally. I pre-cooked the chorizo so that I could drain off some of the grease.
Step 3: Add the wine
Add the wine and stir well. Add the tomatoes, increase heat and bring to a boil, then reduce the heat and simmer for 5 minutes, uncovered. Add some wine to your glass too.
Step 4: Add the peas?
Add the frozen peas and simmer 2-3 minutes. Yeah, I saw this in the recipe and thought it was kind of odd to, but what the hell, may as well try it out.
Step 5: Cream
Add the cream and simmer for 2-3 more minutes, stirring to bring the sauce and cream together. Now the peas aren’t looking to weird anymore.
Step 6: Add the remains
Add the cream and the peas and simmer another 5 minutes, and then remove from the heat. Add the basil and salt and pepper, then add the pasta and stir well. Serve topped with grated parmesan.
Step 7: Eat!
This pasta turned out quite well I must say. Next time I’ll be cutting the recipe in half though - the current recipe will feed the wife and me for an entire week! And I’m going to spice it up a notch with a few habanero peppers in Step 1.
I compared the image in Fiery Foods magazine to my results and now I’m convinced that the pasta used for the photo did not follow the recipe as printed. If they had in fact used crushed tomatoes the pasta would have the pink tinge going on. That’s a fairly key ingredient to leave out. The photographer must have made up their own recipe for the shoot. Still looks quite tasty though.
Chilehead Comments:
Posted by: Nick Lindauer - Categories: Uncategorized
Permalink: Creamy Chorizo Fusilli Pasta
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10 Comments »
Shouldn’t have looked at this first thing the morning (afternoon)!!!
Thanks Nick!
dude…. peas? Yuck. But also, if you knew the part of the animal that Chorizo comes from, you’d plotz.
Well I see you added cream but it didn’t say how much you use in the ingrediants section above
Thanks,
Ryan
I really like the way you think with your cooking and photograpy. i am very interested. please get back to me so i can ask you some questions about the Photos
I have a Recipe for Chorizo that truly is the Finest in the World. 500 Year Old. I sold this Recipe for $20,000 one already. I will Entertain Bids poncho932@adelphia.net The same Authentic Mexican Sausage I ate when I was young. My Dad would bring it home from The Chorizo Man some 45 years ago. Guess what? I’m the Chorizo Man Now. Authentic Mexican Chef for Hire. Fly me in or Buffalo N.Y. Area
Hey, celebs are also on this forum then? Cool!
i do a similar dish to but i add some chicken, sugar snap , red pepper/ green any veg you like including peas (yumm) and tis my favorite dish . serve with chibata and green pesto on the side if your feeling a bit piggy
very good i added jalpenos ace pukka recipe cheap as well peace and love from england
me and my bf are drunk and trying out your recipy and i gatta say the way you write it down- i love it! its even more entertaining then the sight of peas in my chorizo-tomato sause;)
thanx
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Creamy Chorizo Fusilli Pasta
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