pasta with arugula, chorizo, and romano

27 Sep

Oh man…I know, I know…I have seriously fallen down on the job. With the chaos of a new apartment, a new job, and over a week without internet, I could claim to have several excuses for my disappointing blog maintenance, but, knowing that it was partly just my own laziness, I will just say that I am very sorry and apologize by giving you this delicious recipe. I can promise it won’t disappoint you because a) it is from America’s Test Kitchen, and b) I have made it twice now and loved it both times.

This recipe is (ever so slightly) adapted from America’s Test Kitchen 30 Minute Suppers, which makes me feel really lame and old and “working-mom-with-no-time,” but lets be honest…who really wants to spend more than 30 minutes making dinner when you’ve just spent 8 1/2 hours at work and another 45 minutes on the train getting home? Generally speaking, not me.

I wish I could say that I am really good at planning ahead, making sure I have all of the ingredients I need for the recipes I want to make when I get home from work, but more often than not when we’re hungry and ready for dinner, Dan and I look at each other and say “oh shit…the chicken’s still in the freezer, isn’t it?” I kind of envy those people who make a week’s “meal calendar” before they go grocery shopping on the weekend…

Anyway, getting back to this pasta, the original recipe says to use penne. This is a really good idea, we’ve found, because we tried using linguine and it just ended up being really hard to incorporate all of the ingredients. We actually haven’t used penne, but we used ziti for a similar effect, and I imagine any bite-size pasta would work well.

Pasta with Arugula, Chorizo, and Romano

1 T extra-virgin olive oil

8 ounces Spanish chorizo (or chorizo-style chicken sausage)

2 large or 3 small shallots, finely chopped

5 garlic cloves, minced

1/2 cup dry white wine

1 cup low-sodium chicken broth (we used regular and it turned out fine)

1 lb penne or ziti

1/2-3/4 c grated Romano cheese

5 oz baby arugula (or much more! I think we doubled that)

Pasta can be cooked while the rest of the process is happening. Follow package directions, keeping the pasta on the al dente side. Drain, rinse with cool water to stop cooking, and set aside.

Heat oil in a large skillet over medium heat. Add thinly sliced chorizo and cook until golden brown, about 3 minutes per side. Remove from pan with a slotted spoon and set aside.

Add shallots to the pan (leaving the oil and chorizo juices!) and cook until soft. Add garlic and cook for about 30 seconds, then add wine. Simmer wine until reduced by half, about 2-3 minutes. Add chicken broth and simmer until sauce thickens, about 5 minutes.

Once the sauce has thickened, add the cooked pasta, chorizo, arugula, and cheese to the pan. Stir well to combine, and cook until arugula has wilted and cheese is melted (only about 30 seconds to a minute). Enjoy!

2 Responses to “pasta with arugula, chorizo, and romano”

  1. gwendolynk8 October 5, 2011 at 10:52 pm #

    This looks great! I just bought some fresh chorizo and this looks like the best recipe I’ve seen. Thanks for sharing!

Trackbacks/Pingbacks

  1. Recipes and life update « Once upon a midnight dreary - October 10, 2011

    […] the chorizo, I was inspired by this pasta dish, but I added a bit of my own twist to it. I used mostly just what I had in my kitchen + […]

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