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Fettuccine with Chorizo and Roasted Tomato Basil Cream

 

Fettuccine with Chorizo and Roasted Tomato Basil Cream

Pasta perfection in every bite! SKU #01106
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Course Dinner, Lunch, Main Course, main dish, Side Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 5-6 Fettuccine Nests 01106
  • 1 TBSP Vegetable Oil
  • 1 lb. Raw Chorizo About 2 links, casing removed
  • 1 Onion
  • 1 Red Pepper
  • 1 Green Pepper
  • 3 Cloves Garlic
  • 14 oz Chopped Tomato canned
  • 1 TBSP Tomato Paste
  • ½ Tsp Crushed Red Pepper
  • 1 Tsp Sugar
  • Salt & Pepper
  • Fresh Grated Parmesan
  • Fresh Basil

Instructions
 

  • Gather ingredients. Prepare vegetables, slice onions and peppers into about ½ inch slices. Roughly chop garlic.
  • Fill a large pot with water and start to bring to a boil. Cook pasta per instructions, about 1.5 minutes. Drain and set aside.
  • Add a tablespoon of oil to a medium sauté pan. Add onions and garlic. Cook for 1-2 minutes.
  • Add the chorizo and peppers and cook an additional 5 minutes.
  • Add chopped tomato, tomato paste, sugar, crushed red pepper to the pan. Allow to simmer for about 5 minutes. Adjust seasoning with salt and pepper.
  • When the sauce has reached the desired consistency and doneness, gently fold in the fettuccine.
  • Plate and top with fresh basil and parmesan cheese. Enjoy.

Notes

  • Add a splash of heavy cream just before adding the pasta to make more of a rich creamy sauce.
  • Add more or less red pepper to control the heat.
  • Add Jalapeno in with the peppers to really increase the heat. This would also be great with JGP Tortellini or Small Cheese Ravioli.
Keyword 01106, Fettuccine, Skillet Ideas
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