This is the pasta I cook that my Dad is always telling me to make more of, he says the only problem with it is when I make it–I don’t make enough. So this time, I made a huge serving that would last my family a day or two and believe it or not, it gets even better with a little fridge time.
It’s super easy and the ingredients are usually stuff you have on hand. If you don’t have chorizo, bacon will work well, too.
Chorizo & Pea Pasta
- 2 large links of chorizo sausage
- 1 yellow onion
- 1 cup of white wine
- Oil to coat pan
- Bag of frozen peas
- 1 box of penne pasta (any kind will work)
- 2 28 oz. can of crushed tomatoes
- 2/3 cup of sour cream (I used sour cream because it’s what I had. You can use heavy cream, half and half, cream cheese, greek yogurt…whatever you prefer. You just want to make the tomato sauce creamier and pink. How much you put in is up to you.)
1. Cook pasta according to package directions.
2. Chop the chorizo and onion.
3. In a lightly oiled pan, fry up the chorizo until it is crisped and smells to die for. Remove the chorizo from the pan, but do not get rid of the drippings.
4. Add onions to chorizo pan juices. Let sweat over medium low heat for a few minutes.
5. De-glaze the pan with white wine and scrape up the brown bits on the pan. Let the wine cook down for a few minutes over high heat until you can no longer smell the alcohol.
6. Add crushed tomatoes, salt and pepper, and sour cream. Simmer for 20 minutes.
7. Add frozen peas, they will warm through quickly in the hot sauce. Next up, the pasta and the chorizo. Toss all together and serve hot.