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Rotelle Pasta with Chorizo


Rotelle Pasta with Chorizo

This week at IHCC, we are cooking any Curtis Stone recipe that features either surf (fish and seafood) and/or turf (meat, poultry, and vegetables). I'm new to the term surf and turf so I did a quick search.

From Wikipedia, surf and turf or surf 'n' turf is a main course which combines seafood and red meat. The seafood used may be lobster, prawns, or shrimp, which may be steamed, grilled or breaded and fried. The meat is typically beefsteak, although others may be used.


Unfortunately, I don't cook seafood because my husband is allergic to shellfish. Lobsters, prawns, and shrimps are a definite no-no. So, I will have to choose a 'turf' recipe by Curtis Stone. :)

Coincidentally, my in-laws just came back from Europe and they brought back chorizo! So, I looked up Curtis Stone's recipes with chorizo. Well, he has quite a few and I settled with pasta with chorizo. He used bowtie but I changed mine to rotelle.


Recipe slightly adapted from here.

Ingredients:
(Serves 2) 

2 cups uncooked rotelle pasta
1/2 tablespoon olive oil
1 cup dried chorizo, cut into 1cm pieces
1 cup brown button mushroom, sliced
1 yellow onion, sliced
1/2 cup cherry tomatoes, cut into halves
1/4 cup fresh cheese
1/2 cup baby rocket

How to:

1. Boil a pot of salted water and cook pasta until al dente, about 8-10 minutes. Drain and reserve 1/4 cup of the pasta water.

2. Heat up oil in a large frying pan over medium-high heat until hot. Add chorizo and cook until brown. Reduce heat to medium. Add mushroom and onion and cook until tender. Add cherry tomatoes and stir until combined. Off the heat.

3. Add drained pasta, reserved pasta water, fresh cheese, and baby rocket. Toss until well combined. Season with salt and pepper if necessary. Serve warm.


This bowl of pasta is so flavorful! But, I think I will reduce the amount of chorizo next round for a more balanced overall taste.


My toddler says, "Mama, wheels pasta!" He's absolutely right! :D


I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Surf and/or Turf!

7 comments

  1. Chorizo from Europe sounds like a nice gift. Looks like it made a great meal.

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  2. Great color contrasts as well as the tastes. I would probably reduce the amount of chorizo as well, as it tends to dominate.

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  3. That looks delicious but I understand wanting to reduce the chorizo - a little goes a long way.

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  4. What a flavorful combination in one dish? I'm sure you toddler had a good time with this. Love to get my hands on some chorizo directly from Spain.

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  5. Chorizo has no subtle taste ;-) But a combination of pasta and chorizo always works

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  6. Good chorizo is always a treat but yes, a little does go a long way with the flavor. This looks delicious--love the "wheels" pasta. ;-)

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  7. My kids always loved "wheels" pasta too! How fun that you were able to use your chorizo for this dish. It looks so good. Amazing how a little chorizo adds so much flavor to a dish. You definitely don't need much of it.

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