I know this might make anyone from my Italian heritage cringe, but, I must admit, I would rather have chorizo with my pasta than Italian sausage. (WHAT DID I JUST SAY??? I think my Italian grandparents are rolling over in their graves right now...sorry!!) Don't get me wrong, I love, love, LOVE Italian sausage (sweet, spicy, mild, whatever) it's just that chorizo has found a very special place in my heart.... er, stomach I should say. And, let me be the first to say, although it goes so well with so many things, it really pairs nicely with pasta!
The original recipe that sparked the idea for this was from Guy Fieri. I saw his recipe for Chipotle Pasta and knew I was going to have to figure out a way to put some sort of spin on it to make it my own. I think this is a great way to enjoy Guy's pasta without all the guilt.
Chorizo Chipotle Pasta
Created by Jenn's Food Journey, Inspired by Guy Fieri
12 oz whole grain penne pasta
3 Tablespoons sour cream
1 Tablespoons chipotle puree
3/4 pound ground Mexican chorizo (or use links and remove casing)
1 large yellow bell pepper, chopped
12 large frozen shrimp (thawed and tails removed)
Cook pasta according to package directions. Drain.
In a small bowl, mix together the sour cream and chipotle; set aside.
In a skillet, over medium heat, add the chorizo, breaking it up with a wooden spoon. Cook for 4 minutes, stirring occasionally. Add the bell pepper and cook another 2 minutes. Add the shrimp and cook until warmed through, about 3 minutes. Add the sour cream mixture and stir to combine. Toss in the cooked pasta. Taste for seasoning. Enjoy!
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