Chorizo Pasta with Mushrooms and Sun-dried Tomatoes
User Reviews
4.7
14 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Chorizo Pasta with Mushrooms and Sun-dried Tomatoes
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An easy and delicious spicy chorizo pasta recipe with mushrooms and sun-dried tomatoes!
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Ingredients
- 12 ounces penne pasta or other pasta
- 1 teaspoon olive oil
- 1/2 onion chopped, medium
- 10.5 ounces chorizo sausage chopped, Spanish
- 2 portobello mushrooms chopped
- 3 tablespoons sun-dried tomatoes
- 3 cloves garlic minced
- 3 Italian seasoning dashes
- 1/2 cup heavy cream aka whipping cream
- salt to taste
- black pepper to taste
- parmesan grated (optional)
- olive oil to garnish, optional
- parsley chopped, to garnish (optional)
Instructions
- Boil a large pot of salted water for the pasta. You can make the sauce while the pasta cooks. Cook penne al dente according to package directions.
- Heat olive oil in skillet on medium heat.
- Chop onion and add it to skillet.
- Meanwhile, cut chorizo into desired size pieces. Add it to skillet.
- While onions are chorizo are cooking, chop portobello mushrooms to desired size (I like mine roughly chopped). Add to skillet. Stir.
- Add sun-dried tomatoes, garlic, and Italian seasoning to skillet, followed by the cream. Let it cook for about 5 minutes.
- Once sauce and penne are cooked, drain penne and add to skillet, mixing it together. Drizzle olive oil, sprinkle chopped parsley, and add parmesan cheese and extra salt & pepper if desired. Serve immediately.
Notes
- I chop everything as I go along, and so the cooking time totals around 20 minutes. If you chop it all ahead of time, just ensure that the chorizo has a few minutes to cook on its own and that you give the onions and mushrooms enough time to soften.
- You can buy the ready to eat chorizo or the one that needs to be cooked; either will work.
Genuine Reviews
User Reviews
Overall Rating
4.7
14 reviews
Excellent
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