Chorizo Pasta Skillet

Name: Chorizo Pasta Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican-American
Ingredients: 12 oz Mexican chorizo (fresh), removed from casing; 12 oz penne pasta; 1 red bell pepper, diced; 1/2 white onion, diced; 4 garlic cloves, minced; 1/4 cup fresh lime juice; 2 cups chicken broth; 1/4 cup fresh cilantro, chopped; 2 cups Mexican blend cheese (shredded); 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Crispy Mexican chorizo, penne pasta, and bell peppers tossed with lime-cilantro sauce and topped with melted cheese. A trendy one-pan Mexican-American fusion dinner.

30 minEasyServes 4480 cal/serving

Mexican-AmericanDinnerStovetopStandard

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Ingredients

12 oz Mexican chorizo (fresh), removed from casing
12 oz penne pasta
1 red bell pepper, diced
1/2 white onion, diced
4 garlic cloves, minced
1/4 cup fresh lime juice
2 cups chicken broth
1/4 cup fresh cilantro, chopped
2 cups Mexican blend cheese (shredded)
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Instructions

1

Cook 12 oz penne pasta according to package directions in a large pot of salted boiling water. Drain and set aside.
2

In a large skillet, heat 2 tbsp olive oil over medium-high heat. Crumble and cook 12 oz removed from casing Mexican chorizo (fresh) for 5-7 minutes until browned. Add 1/2 diced white onion and 4 minced garlic cloves, cook for 2 minutes until fragrant.
3

Add 1 diced red bell pepper to the skillet and cook for 3-4 minutes until slightly softened. Stir in 2 cups chicken broth and 1/4 cup fresh lime juice. Bring to a simmer.
4

Add the cooked pasta to the skillet and toss everything together. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes to warm through.
5

Top with 2 cups Mexican blend cheese (shredded) and cover the skillet for 2-3 minutes until cheese melts. Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve immediately.

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Questions

What should Chorizo Pasta Skillet look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until slightly softened. Step 5: cook until cheese melts.

What can I use instead of chorizo in Chorizo Pasta Skillet?

The entry for Chorizo Pasta Skillet calls for 12 oz Mexican chorizo (fresh), removed from casing. In its place: Mexican chorizo is raw and Spanish chorizo is cured, and they are not interchangeable. For the raw kind, season ground pork with smoked paprika, chili powder, cumin, garlic and a splash of vinegar. For the cured kind, use another firm smoked sausage with extra smoked paprika.

Can I make Chorizo Pasta Skillet dairy-free?

Yes. The dairy in Chorizo Pasta Skillet is 2 cups Mexican blend cheese (shredded). Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Chorizo Pasta Skillet gluten-free?

Yes. The gluten in Chorizo Pasta Skillet is 12 oz penne pasta. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How do I store and reheat Chorizo Pasta Skillet?

Refrigerate what is left of Chorizo Pasta Skillet within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

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