Sunday, 25 May 2008

Chicken and chorizo pasta

After having a run of Japanese food, Chinese dishes, steak and pies for the past week or two, we felt like having pasta for a change. A couple of friends came round for dinner last night and the pasta was pretty handy to serve up as the sauce could be prepared slightly ahead of time and then reheated with freshly cooked pasta just before serving.

I've only tried chorizo in the past year and it has become one of my favourite cooking sausages. It has intense flavours that really adds a punch to dishes. Plenty of paprika oil is rendered from chorizo as they cook which infuses the other ingredients and reduces the need for oil, salt and other seasoning.

Chicken and chorizo pasta


Ingredients (serves 4):

Pasta of your choice, for 4 people (I used penne)
1 onion, diced
2 garlic cloves, minced
1 green or red pepper, deseeded and diced
2 chicken breasts, sliced
100g chorizo, sliced
1 glass of red wine
1 tin of chopped tomatoes
2 tbsp tomato puree
Basil leaves
Olive oil
Salt and pepper

Method:

1. Cook the pasta according to packet instructions.
2. Heat some olive oil in a heavy based pan and add the chorizo sausages and chicken. Cook on medium heat for a few minutes until the paprika oil is rendered from the chorizo and chicken is just cooked. Set aside.
3. Add the onions and garlic to the same pan with the chorizo oil. Cook until the onion is softened and then add the peppers for a few more minutes.
4. Return the chicken and chorizo to the pan and add the red wine. Cook until the red wine is reduced and then add the chopped tomatoes and tomato puree. Season with salt and pepper to taste, mix well and reduce the heat to a simmer for about 10 minutes, until the sauce thickens.
5. When the pasta is cooked, drain and add to the chicken and chorizo mix. Stir to combine. Scatter over basil leaves (torn up if large) just before serving.

This is my entry for this week's Presto Pasta Nights. There's still plenty of time for you to join in before the weekly Friday deadline.

prestopasta

16 comments:

mycookinghut said...

Looks really yummy. I am a fan of pasta (of all sorts) I like the final touch of the basil leaves!!

noobcook said...

yummy yummy. The basil leaves made this dish look so pretty and extra appetizing!

Kevin said...

That pasta looks tasty! I have not tried the cured chorizo yet.

VeggieGirl said...

Pasta = my comfort food of choice. Yum!

Marc @ NoRecipes said...

Yum I love chorizo too. In Portugal, they grill chouriço on a little terra cotta grill. Some of the oil renders out and gets lightly charred enhancing the flavour.

didally said...

Oh.. looks so tasty! I had pasta for dinner last night too. The lovely basil leaves reminds me of my dying basil plant.

Tarah said...

That looks delicious!

Indigo said...

Ooh, I love the paprika oil from chorizo. Looks really great.

By the way, I've nominated you for an award on my blog ^__^

Nilmandra said...

My Cooking Hut: Thanks, I like the taste of the basil leaves too!

Noobcook: Thanks! They do add a nice touch of colour and taste.

Kevin: Definitely worth trying. You can use them in cooking similar to salami and pepperoni, or roast them and eat them as is.

Veggiegirl: Sometimes you just feel like having pasta :)

Marc: Oooh grilling them that way does sound delicious.

Didally: My basil plant died over winter (I think my kitchen was too cold!). I bought a new plant with the warmer spring weather and it's doing well so far.

Tarah: Thanks!

Indigo: That paprika oil looks a bit sinful but oooh the flavours... And thanks for the award!

Heather said...

I know what you mean about eating so much of the same thing, that a plate of pasta just really hits the spot.

...Ooh, I have some chorizo that wants to be eaten.

tigerfish said...

Love my pasta for at least once a week :)

Nilmandra said...

Heather: I only buy a little at a time from the deli counter. They do keep for a long time, right?

Tigerfish: Similar for us here. We tend to vary our rice/noodles/pasta/potatoes intake through the week :)

noble pig said...

I love the mushrooms around the lettuce it looks beautiful. Stuffed Portobello's are just to die for!

Ruth Daniels said...

The pasta looks great. Thanks for sharing with Presto Pasta Nights.

I always have cured chorizo in my fridge for those..."what do I make?" days...frittatas, pizza, stir fry...endless choices.

Modified Mummy said...

I am sitting down to the computer, literally moments after finishing this dish for my dinner.

I have to say, it tastes absolutly wonderful! I really enjoyed it, and so did my 4 year old (but then again, in our house chorizo is 'his' salami of choice, lol)

Thankyou for this great recipe! I've been scrolling through your blog all day and scouring recipes here and there.

Keep up the great work :)

Nilmandra said...

Ruth Daniels: Yeah, it's such a gorgeously strong flavoured sausage, isn't it?

Modified Mummy: Thanks for taking the trouble to comment, that was really nice to hear :)

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