Posted on | February 25, 2011 | No Comments
It’s another mommy-brain recipe! Remember, when in doubt cook with whatever ingredients you like or whatever is almost rotting in the fridge. This little number can handle it. This is just how I do it usually. Download the recipe at the bottom of the post. The page has lots of room for you to make your own adjustments.
(IF YOU DARE.)
- 2–3 chorizo sausages (spicy is good as well)
- 1 onion, julienne
- 1 red (or whatever) pepper, julienne
- 8–10 mushrooms, sliced thin
- 1 small zucchini (optional)
- 2–4 cloves of garlic, minced
- 1 16 oz. can of tomato sauce or crushed tomatoes
- 1 Bay Leaf
- ¼ cup red wine, or 1 tbsp balsamic vinegar
- 2 cups dried penne pasta
- 1 cup shredded cheddar
- Salt and pepper to taste
Slice chorizo thinly, on an angle because you’re a fancy Nancy.
Sauté (no oil) until brown and slightly crispy. Remove from the pan.
Sauté onion, garlic and mushrooms in the same pan. The oil from the sausage should be enough fat that you don’t need oil, but add if necessary. Add peppers after the onions have softened. Salt and pepper
When peppers are slightly soft, add tomato sauce, bay leaf and chorizo. Simmer flavours together 10 minutes.
In another pot, boil penne until el denté (about 10 minutes.) Drain and add to sauce. (Add gradually so that you get correct proportions.)
OPTION 1: Serve as-is with a bit of cheddar on top.
OPTION 2: Remove bay leaf and put in casserole dish and top with cheese. Bake in 350° oven until cheese is bubbly and brown.
If you want to freeze it, let the pasta and sauce cool, add shredded cheddar to the top and stick ‘er in the freezer.