Recipe: Chorizo Pasta

September 10, 2011

After a night of fun at our friend Boom's birthday party the night before, LJ and I decided to just lay low and have a nice meal at home. Here is a quick and simple dish you can make that's delicious and hearty! (I tried to copy the pasta of Big Bad Wolf. And it turned out great!)

Chorizo, Shitake Mushroom, Sundried Tomatoes and Black Olive Pasta

Ingredients:

Fettuccini or spaghetti

Olive oil

Half a head of Garlic - minced

1 medium white onion

1 Chorizo Bilbao

Sundried tomatoes in oil 6-7 pieces - thinly sliced

1/4 cup Black Olives Sliced or Whole

1/4 cup Shitake Mushrooms

The sundried tomatoes are soaked in olive oil. You can also mix the oil with the pasta.

Sweet and sour sundried tomatoes. yum!

I like using black olives instead of the green ones. It's less salty and is sweeter.

Chorizo Bilbao is so flavorful that you only need one piece of sausage for this recipe. You can substitute with any sausage you like.

Procedure:

1. Cook pasta according to packaging.

2. In a medium sized pan, heat olive oil (be generous and cover bottom of pan). Add garlic until lightly browned.

3. Add Chorizo and cook until crisp.

4. Add onions and cook until translucent.

5. Add shitake mushrooms until soft.

6. Throw in sundried tomatoes and olives. Add olive oil if it gets dry.

7. Season with salt, pepper, italian seasoning, oregano.

8. Turn off heat and add cooked pasta. Toss with tongs.

9. Serve with parmesean cheese and fresh basil leaves.

I served the pasta with a side of breaded chicken. Cover chicken with pepper, paprika, and japanese bread crumbs. and fry in olive oil! Super easy! :)

For dessert, I ordered my favorite PECAN TARTS from Perfect Loaf, a bakery/cafe in Angeles, Pampanga. The mom of my friend Carisse bakes it!

LJ loved the meal I cooked and I was so happy to know that he approved of it!

Next time again! :)