That's right: EASY! I mean really, really, really easy. Like so easy a caveman could do it... oh wait, if I say that do I have to pay GEICO a royalty fee? Crap... ok, well it's easy, let's just leave it at that.
I used another pound of the chorizo Ruben brought me... I only have 3 pounds left.. I will use those very sparingly....trust me! It's like gold.. but in a meat version!
Easy Chorizo Mac
Created by Jenn's Food Journey
10oz elbow macaroni
1 teaspoon olive oil
1 shallot, finely minced
1 lbs chorizo
2 garlic cloves, finely minced
2 teaspoons taco seasoning
1 (14oz) can diced tomatoes, partially drained
1/4 cup sour cream
Cook pasta according to package directions. Drain, reserving 1 cup of the pasta water; set aside.
In a skillet, heat the oil over medium heat. Add the shallot and reduce heat to medium low. Allow the shallot to cook for 5-8 minutes or until they are soft and translucent; stirring occasionally. Add the chorizo to the skillet and cook for 8-10 minutes or until most of the grease has absorbed. Stir in the garlic and cook for 1 minute. Add the tomatoes and simmer for 5 minutes; stirring occasionally. Stir in the sour cream and allow to cook another minute. if the sauce is too thick, add some of the reserved pasta water, a little at a time until it reaches the right consistency for you. Remove from heat and toss in pasta. Serve immediately.. although it was even better the next day. Enjoy!
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