Dry Soup of Thin Noodles
"This curiously named baked dish is made with pasta, tortillas, or rice, and has an appealing dense texture. It often has a cheese topping and is served either as an appetizer or as a comforting supper dish."
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|12 ouncesvery thin pasta; such as fideo or capellini|
|2-3 bay leaves|
|2-3 chorizo sausages|
|1 onion; chopped|
|1 green bell pepper; deseeded and chopped|
|4-5 clovesgarlic; finely chopped|
|1 1/2 cupschunky tomato sauce|
|1 1/2 cupschicken, meat, or vegetable stock; hot|
|1/4 tsp.ground cumin|
|1/2 teaspoonmild red chili powder|
|pinchdried oregano leaves|
|12 oz.sharp cheese; grated|
|2 tbsp.fresh cilantro; chopped|
Dry Soup of Thin Noodles Preparation
1. Boil the pasta in boiling salted water with the bay leaves. Drain and discard the bay leaves. Rinse the noodles to rid them of excess starch. Leave to drain.
2. Meanwhile, fry the chorizo in a frying pan. When it begins to brown, add the onion, bell pepper, and garlic, then continue to cook until the vegetables are softened.
3. Add the chunky tomato sauce, stock, cumin, chili, and oregano and remove from the heat.
4. Toss the pasta with the hot sauce, then transfer to an ovenproof dish. Cover with a layer of the grated cheese.
5. Bake in a preheated oven at 400 degrees F for about 15 minutes until the top is lightly browned and the pasta is heated through. Serve immediately, sprinkled with the chopped fresh cilantro.
If you're hurting for time, it works just as well to throw all the ingredients into the pot together and serve without baking. Just simmer the pasta (cooked) in the chorizo mixture for a few minutes, then add the cheese and cilantro.
You can use either smoke chorizo sausages or uncooked. If using smoked, cut the sausages into rounds and cook. If using uncooked, fry as you would taco filling.
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