Description
Mushroom and chorizo pasta combines Spanish chorizo, cremini mushrooms, and sun-dried tomatoes in a rich and creamy sauce.
Ingredients
Units
Scale
- 8 oz cremini mushrooms
- 5 oz penne pasta
- 5 oz Spanish chorizo
- 1/2 cup sour cream
- 1/2 cup Parmesan cheese, finely grated
- 1 3/4 oz sun-dried tomatoes
- 2 cloves garlic
- 1 onion
- Fresh parsley, optional
- Olive oil
Instructions
- Bring a large pot of water to a boil and cook the penne, or another pasta of your choice, according to the package directions until al dente.
- Finely chop the onion and garlic. Cut the cremini mushrooms into small pieces.
- Heat a splash of olive oil in a large skillet or Dutch oven. Cook the onion briefly until softened. Cut the chorizo into small cubes and add it to the pan. Cook for a few minutes, then add the mushrooms. Cook for 5 to 8 minutes, or until they release their moisture and are nicely browned.
- Add the coarsely chopped sun-dried tomatoes and the minced garlic.
- Add the sour cream and the grated Parmesan cheese. Stir well and let the sauce simmer for a few minutes.
- Drain the penne and add it to the sauce. Toss until well combined.
- Serve with fresh parsley, if desired. Add extra Parmesan cheese and freshly ground black pepper to taste.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian