How Becoming a Wedding Planner: wedding invitations templates

I'm always looking for ways to spice up the dinner-in-a-pinch pasta dish. On Monday, we hadn't done the groceries and I wanted to see what I could concoct out of the pantry and fridge. I had some dried chorizo I had purchased at World Market a while back with the intention of making empanadas (before Sean decided he doesn't like empanadas), so I did a quick google search and came up with this recipe for creamy chorizo pasta.

First, I cut the chorizo into small pieces. They will feel almost too small (and I definitely wish I had purchased real chorizo links, instead of the little dried ones), but chorizo packs a lot of flavor, so you don't need a lot.

Then, I fried the chorizo with minced garlic cloves in olive oil, seasoned with a teaspoon of cayenne pepper. Watch it! It will burn fast.

When the chorizo was browned, I added a half-cup of white wine (I use tiny little boxes of white wine for cooking).

I stirred the white wine/chorizo mixture, then added some prepared marinara sauce until it didn't look too thin. The recipe calls for crushed tomatoes, but if you don't have a can on hand, marinara works just fine. Don't sweat it; save the sweating for later.

I then added about a 1/2 cup of cream. I eyeballed the levels though, since Sean is pretty picky about cream. I ultimately added more marinara to keep it on the tomato side.

Then I trotted out to my container garden and snipped some of my basil, which I'm happy to report is bountiful.

When the sauce was coming to a boil, I added fusilli (or rotini) pasta and mixed it well.

I topped my pasta with some Mexican white cheese and basil.

This pasta filled me right up (I regret to say I didn't finish the bowl!), but was a cool mix of flavors. It was spicier than normal pasta with sausage, but the cream tempered that a bit. I thought the cheese was actually a little overkill, so I might skip that next time, or use parmesan. All in all, it was a delicious dish that seemed more complicated than it actually was, and isn't that always the goal anyway?

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TitleNestle D'Lite Cream Recipes: Creamy Chorizo Pasta

CREAMY CHORIZO PASTA

INGREDIENTS
4 piecesChinese chorizo, chopped
One half cupchopped garlic
1 packNESTLE DLITE CREAM
1 8g sachetMAGGI MAGIC SARAP
300gspaghetti noodles, cooked al dente
chopped parsley

PROCEDURE

1.In a pan, cook chorizo until oil is extracted. Set aside fried chorizo.

2.Toast garlic in the chorizo oil until fragrant and golden brown. Set aside about 2 tbsp for topping.

3.Pour in NESTLE DLITE CREAM. Season with MAGGI MAGIC SARAP and simmer for 2 minutes. Return fried chorizo to pan and stir to combine.

4.Stir in cooked spaghetti until noodles are fully coated. Serve with chopped parsley and toasted garlic.

Title:NIGELLA LAWSON/NIGELLA'S CHRISTMAS KITCHEN

NIGELLA LAWSON/NIGELLA'S CHRISTMAS KITCHEN
Food, Family, Friends, Festivities Food to Celebrate Life The Pleasures and Principles of Good Food
Dealing with large numbers of hungry people, all capable of defying the laws of nature by being perpetually hungry, is a Christmas challenge. Entertaining in the run-up to Christmas can be anything from a coping with large groups of unannounced visitors to the pre-planned dinner parties that seem to crop up with undiminished enthusiasm in the weeks leading up to Christmas.

Although the very idea of canapés seem to resonate 1970s they are always fallen upon with gratitude and there are some simple guides to getting them right. Salty combinations of prosciutto ham, creamy goats' cheese and figgy wraps are quick and simple to assemble, as are Nigella's Sweet and sticky ribs and irresistible Crabcakes. Saving the day is Nigella's hangover cure, a Cuban chorizo and black bean soup

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And so the countdown begins...

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Creamy Chorizo Pasta

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