I came across this recipe for Bite You Back Pasta on Nibble Me This. I was immediately drooling. Ron and I love chorizo, and what better way to use up a few extra links chilling in our fridge. Nibble Me This is a cool blog with lots of BBQ recipes and resources- I have my eye on a few more recipes to keep our grill a brewin' this summer. I scaled down the amount of jalapenos in this dish to make it wasn't too spicy for Ron. I also reduced the amount of cheese and sour creamy to make the sauce a little less creamy. I loved the flavor of this dish, and we will definitely be making it again. I think another yummy variation would be to slice the sausage and not remove the casing. We topped our pasta with a little sour cream and chopped cilantro. Delicious!
1 lb chorizo sausage
1 shallot, diced
1 red bell pepper, diced
1 large jalapeno, diced
8 oz tomato sauce
2 Tbl taco seasoning
2 clove garlic, minced
1 1/2 cup 2% milk
1/3 cup sour cream
1 cup sharp cheddar cheese, grated
1 lb pasta
Sour Cream and Cilantro, for garnish
Remove casing from sausage and crumble into a large skillet. Add shallots, jalapenos, and red bell. Saute till vegetables are tender and sausage is brown. Add tomato sauce, taco seasoning, and garlic. Allow the sauce to come to a low simmer and cook for 10 minutes.
Add milk and simmer an additional 10 minutes. While sauce is cooking, cook pasta, drain, and set aside.
Remove from heat and stir in sour cream and cheese. Toss cooked noodles into the sauce. Plate and garnish with sour cream and cilantro.