This is a throw together kind of meal that is so satisfying! If you want a creamy sauce instead just add in 1/2 cup evaporated goat's milk just before tossing the pasta with the sauce.
12 oz gluten free penne pasta (I used Tinkyada)
1 large onion, chopped
1 large red bell pepper, chopped
6 cloves garlic, chopped
2 tbs olive oil
1 lb chorizo (I used Boulder Chorizo which is a lean pork Mexican style)
4 tbs tomato paste
2 cups chicken broth
2 tsp Tabasco sauce (omit if you don't like a spicy kick)
2 tbs vegan buttery alternative
1/2 tsp paprika
1/4 tsp pepper
salt to taste
1/4 cup fresh cilantro or parsley, chopped
Cook the pasta per package directions. Be sure to slightly under cook as the pasta will finish in the sauce.
Meanwhile, in a large skillet with a lid saute the onions, peppers, and garlic until tender.
Remove the casing from the chorizo and break into bite sized pieces.
Add the chorizo to the skillet and cook for 5 minutes.
Add the tomato paste and cook for 1 minute.
Add the chicken broth, Tabasco sauce, buttery alternative, paprika, pepper and salt.
Bring to a boil and reduce heat to simmer.
Cook for 5 minutes covered.
Add the cooked and drained pasta to the sauce and continue to simmer covered until most of the liquid is absorbed.
Stir in the cilantro or parsley just before serving.