Thursday, November 22, 2007

Pasta with Fresh Chorizo, Mushrooms & Leeks

Pasta with Fresh Chorizo, Mushrooms & Leeks

Total time: 30 minutes
Serves 4

Your favorite pasta…I like something smallish like penne or Farfalle but this time I used Foglio d’autunno – Fall Leaves, because they’re so cute (1 cup per person)
4 oz/115g fresh chorizo sausage meat (these are spicy, so a little packs quite a punch)
2 tbsp extra virgin olive oil
3 medium leeks, white parts only, washed well, drained and dried and thinly sliced across
8 oz/277g cremini mushrooms, thickly sliced (I like a chunky sauce)
¾ cup of your favorite tomato based sauce – I usually use my own Lazybones Marinara, but this time I ran out of time and there's none in the freezer, so I used some Classico in a jar - di Toscana – Roasted Portobello Mushroom
1 tbsp dried oregano
Grated Parmesan cheese

1.In a large non-stick skillet, sauté the chorizo sausage meat over medium high heat. I don’t like it too fine a ground, so I break it up quite roughly during the cooking. It’s all personal, so use your own instincts as a guide. This only takes about five minutes. Remove the cooked meat from the pan and set aside. Drain a bit of the oil but leave enough for sautéing the leeks. Add the leeks to the pan and lower the heat a bit. Sauté until the leeks soften and start to brown, stirring often. (another 5 minutes or so). Add the leeks to the cooked meat and sauté the sliced mushrooms with the oregano until golden (you probably will need to add more oil).

2. Once the mushrooms are done, return the chorizo mixture to the pan, lower the heat to medium-low, add the tomato sauce, mix well, cover and simmer while getting the pasta ready.

3. Cook the pasta in salted boiling water until al dente (check the package for time – usually 7-8 minutes).

4. Once the pasta is cooked, drain and place in a serving bowl and toss with the sauce, taste for additional seasoning and serve with lots of grated Parmesan.

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