Super Tasty Chorizo, Sundried Tomato & Mushroom Pasta

Cooking with Rich

2021-08-05T16:00:00+00:00

Super Tasty Chorizo, Sundried Tomato & Mushroom Pasta - Cooking with Rich For the more observant visitor to this site you will see slight trend in some of my favourite dishes starting to appear ... I love chorizo. There are of course a variety of chorizo but basically it is a fermented pork sausage. It adds a complex flavour that I personally have an unnatural obsession with - don't judge me!

Anyway, using chorizo as a base this is an easy a super tasty pasta dish you can do any night of the week. Simple ingredients but a great combination of flavours when you combine the chorizo with sundried tomatoes and portobello mushrooms. Not to mention of course the garlic and onion.

Here I also added a little streaky bacon, just because bacon makes everything better, however, it is a dish that doesn't need it, so the base recipe provided does not include bacon as a standard (it's in the tips and alternatives as an added suggestion).

Another addition can be chilli depending on the type of chorizo used, since some chorizo are spiced up nicely already. Again the base recipe doesn't include it, but feel free to try it. My preferred mushroom is portobello, more as a traditional thing, but don't be afraid to use whatever mushroom type you like such as shiitake or the humble swiss brown. Your call, they all work just fine.

The key combination here is the chorizo with the sundried tomato. The flavours just work so well together and, with the pasta, it has a morishiness to it that just can't be beat. Now, this particular recipe is designed as a dinner dish, however it actually works well as a cold pasta salad for a BBQ lunch as well.

You can use any preferred pasta as they would all generally it work well. Here I use short style pasta spirals (and penne), but spaghetti, tagliatelle, linguine and gnocchi also would be a great options.

So have a go and let me know.

Super Tasty Chorizo, Sundried Tomato & Mushroom Pasta

Preparation: 10-15 mins | Cooking Time: 15-20 mins | Serves: ~4 Adults
*Check tips & alternatives

Ingredients

2 chorizo sausage, medium, chopped*
150g portobello mushrooms, chopped*
150-175 g sundried tomatoes, chopped
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 tsp oregano, dried
1 tsp thyme, dried
10-12 fresh basil leaves
Bunch of chopped parsley
Olive oil
Salt and pepper to taste
Parmesan cheese for serving
Pasta of choice*

Method

Start cooking your pasta based on the instructions. Here I have used spirals with a few leftover penne that were in the cupboard that needed using.
In a large heavy based pan* add a little olive oil with the onion and garlic, saute for about 2 mins, not too long, don't let the garlic brown.
Add the chorizo and cook until it starts to render the fat, about 3-5 mins.
Add then add remaining ingredients and cook until mushrooms soften, ~5 mins, constantly stirring so all the ingredients and flavours are well combined.
Drain your pasta (if not already done), retaining about a cup of the water.
Add pasta to the chorizo, mushroom mix and gently stir through, if it looks a little dry add a little of the retained pasta water.
Serve immediately with a little grated parmesan cheese*.

Tips & Alternatives

I added a little streaky bacon for a little extra flavour, everything tastes better with bacon - but it is not required.
Whatever pan you use make it large enough to throw in the pasta afterwards, I use my favourite heavy based wok shaped pan for ease.
Don't be afraid to use different mushrooms as an alternative to portobello, for example shiitake or swiss brown work well.
You can make this a day ahead and place in sealed container in the fridge and use as cold salad for a BBQ or party.

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