Monday, May 21, 2012

Chorizo and Pasta

I love Chorizo but we usually only have Mexican chorizo that I use in tacos and burritos. Last week I bought some Spanish chorizo and I am looking forward to using it in this recipe.

Chorizo and Pasta
Adapted from Betty Crocker

1 tablespoon Extra Virgin Olive Oil
1 lb chorizo sausage ( I used Spanish chorizo)
1 medium onion, finely chopped
1 can (14.5 oz) diced tomatoes with garlic, undrained
1 3/4 cups chicken broth
5 cups uncooked dumpling egg noodles or wide egg noodles
1/2 cup water

In 12-inch nonstick skillet heat oil and cook chorizo and onion over medium-high heat 8 to 10 minutes, stirring frequently, until chorizo is browned and onion is tender. Stir in remaining ingredients. Increase heat to high; heat to boiling. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until noodles are tender and mixture is desired consistency.


  1. Love the lay-out and design of your blog. Found you on the hop today. This recipe looks yummy! Hope you can check me out too,

  2. Yum! This looks so easy and delicious! Great for a quick weeknight dinner.

  3. MMM I love chorizo but I'm only had it with eggs. I gotta try this as a new way to make it :)

    Following from the Weekend Blog Hop.. Can't wait more delicious recipe updates. Have a great Memorial Day weekend!


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