New Recipe: Orecchiette with Chorizo

Last nights dinner was EXCELLENT and easy.  I was hungry and did have a cocktail so I may have been a bit more excited about Chorizo than normally but give this a try.  I changed it up a bit based on what I had on hand or what was available in the store. 

I used a bunch of green onions because I couldn't find spring onions, one basket of grape tomatoes because I like the size of them better than the cherry tomatoes and they are usually easier to find, I forgot the chicken broth (no real reason so I'll try it with next time), Parmesan plus 1/4 C. leftover Asiago (to get rid of it) and one yellow bell pepper because I was looking to add more veggies and it was going to go bad soon.  It was sooooo tasty!   I will make it again but next time I'll add spinach to give it more added color and nutrition.

Original recipe came from my Food Network magazine, April 2012, pg. 100.  You can also find it on line.

ORECCHIETTE WITH CHORIZO
lb ground beef chorizo
1 yellow bell pepper, chopped
1 bunch green onion, sliced
2-3 cloves of garlic
8 oz. cremini mushrooms, sliced
1 pint grape tomatoes, cut in half
1 bunch baby spinach
½ C. chicken broth
1 ½ C. dry orecchiette pasta (ears)
1 C. pasta water reserved
½ C. Parmesan
¼ C. asiago

Bring pot of water to a boil. Add salt and pasta cook as directed on package, about 10 minutes. In a large skillet with a drizzle of EVOO crumble and cook chorizo and bell pepper, about 4 minutes. Add onions, cook 3 minutes. Add garlic, mushrooms, salt and pepper. Cook an additional 3 minutes or till mushrooms are browned. Add tomatoes and cook till soft, another 3 minutes. Add spinach, broth, cooked pasta, stir. Add cheese and a bit of the reserved pasta water if needed to loosen it up. When cheese is melted, serve.

Note: Chorizo can be greasy but you want to keep a little of the grease to saute the veggies with if it is too greasy remove some of it.