Saturday, October 2, 2010

Chorizo Pasta Toss

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.


  1. Wonderful recipes! I'm allergic to dairy, namely the protein casein found in dairy. I just stumbled upon your blog so I'm not sure if you already mentioned this but .. GOATS MILK is also considered dairy (& contains casein) & can pose the same threat for dairy allergic people! Just letting you know!! GREAT recipes though! Its always great to get new ideas :)

  2. I don't have a true dairy allergy. Instead I have an intolerance which I mention :) I can tolerate goat's dairy which is why I use it in my recipes. However, as with most things you can always substitute for something that works for you!


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