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Posted November 6, 2005 by Nick Lindauer in Recipes
 
 

Creamy Chorizo Fusilli Pasta


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

Chorizo Pasta Ingredients

Step 2: Start cooking

Cooking the meat

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 tomatoes

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?

Cooking the meat

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

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

Adding the reaming ingredients

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!

Eating's the best part

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.

Fiery Foods Magazine Photo


Nick Lindauer

 
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