Wednesday, March 07, 2012

Sweet & Spicy Butternut Squash & Chorizo Pasta

Printable Recipe

Prep/Cook time: 20 minutes
Serves 4

2 cups dry pasta (I used fusilli)
2-3 tbsp olive oil
1 small onion, peeled and coarsely chopped
1 cup cremini mushrooms, sliced (or any wild mushroom combo you like)
1 link cured chorizo sausage, cut into thin slices
1-2 cups roasted butternut squash (like THIS but roast at 375F/180C without the brown sugar or butter (just a little olive oil until tender and golden - about 20 minutes)
1 tsp or so fresh thyme leaves
short drizzle of apple cider vinegar to taste
salt & freshly ground pepper

1. Cook the pasta in boiling water with a generous amount of salt. It should be al dente (about 7-8 minutes) and drain, reserving 1/4 cup of pasta liquid.

2. In the meantime, heat the oil in a large skillet and saute the onion, mushrooms and chorizo until the mushrooms are golden, the onion is translucent.  . 

3. Mix well and add the drained pasta to the sauce and toss.  Drizzle some apple cider vinegar, sprinkle with some salt and pepper and taste for seasoning.  I add a little of the pasta liquid at this point and cook until the "sauce" is minimal but silky.... about 2 minutes.

It’s great with a simple green salad.

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