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Name: Chorizo And Peppers over Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 lb Fresh mushrooms stemmed and caps thinly sliced; 2 Red bell peppers thin sliced; 1/2 c Sour cream; 2 tb olive oil; Salt and pepper; 2 tb Water; 1 Onion finely chopped; 3/4 lb Chorizo thinly sliced; 1 ts Caraway seeds; 1/2 lb Rotelle or other short

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INGREDIENTS

1/2 lb Fresh mushrooms ; stemmed and caps thinly sliced
2 Red bell peppers ; thin sliced
1/2 c Sour cream
2 tb olive oil
Salt and pepper
2 tb Water
1 Onion ; finely chopped
3/4 lb Chorizo ; thinly sliced
1 ts Caraway seeds
1/2 lb Rotelle ; or other short

Servings

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add the pasta and boil 8 to 10 minutes or until al dente. Meanwhile, heat the olive oil in a large skillet. Add the chorizo and saute 2 to 3 minutes or until both sides are slightly brown and crisp around the edges. With a slotted spoon transfer sausages to a bowl and set aside. Add the onions, mushrooms and peppers to the remaining fat in the skillet and cook, stirring continuously until the onions and peppers are somewhat tender, about 3 minutes. Add the caraway seeds, water and cooked chorizo. Cover and simmer over low heat until peppers and onions are tender, about 5 to 7 minutes. Stir the mixture on occasion so that it does not scorch. Season to taste with salt and pepper. Drain the pasta and return it to the pot off heat. Add the chorizo mixture and sour cream and toss the ingredients together. Adjust seasoning and serve immediately garnished with parsley. PASTA MONDAY TO FRIDAY SHOW #PS6541 Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6541

NOTES

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Chorizo And Peppers over Pasta

1/2 lb Fresh mushrooms stemmed and caps thinly sliced
2 Red bell peppers thin sliced
1/2 c Sour cream
2 tb olive oil
 Salt and pepper
2 tb Water
1 Onion finely chopped
3/4 lb Chorizo thinly sliced
1 ts Caraway seeds
1/2 lb Rotelle or other short

Bring a large pot of salted water to a boil. Add the pasta and boil 8  to 10 minutes or until al dente.    Meanwhile, heat the olive oil in a large skillet. Add the chorizo and  saute 2 to 3 minutes or until both sides are slightly brown and crisp  around the edges. With a slotted spoon transfer    sausages to a bowl and set aside. Add the onions, mushrooms and  peppers to the remaining fat in the skillet and cook, stirring  continuously until the onions and peppers are somewhat tender, about  3 minutes. Add the caraway seeds, water and cooked chorizo. Cover and  simmer over low heat until peppers and onions are tender, about 5 to  7 minutes. Stir the mixture on occasion so that it does not scorch.  Season to taste with salt and pepper. Drain the pasta and return it  to the pot off heat. Add the chorizo mixture and sour cream and toss  the ingredients together. Adjust seasoning and serve immediately  garnished with parsley.    PASTA MONDAY TO FRIDAY SHOW #PS6541    Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6541

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Nutrition

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Serving Size: 1 Serving (268g)
Recipe Makes: 4

Calories: 633
Calories from Fat: 357 (56%)

Amt Per Serving		% DV

	Total Fat 39.6g	53 %
	Saturated Fat 15g	75 %
	Monounsaturated Fat 17.9g
	Polyunsanturated Fat 3.9g
Cholesterol 126mg		39 %
Sodium 1112.3mg		38 %
Potassium 677.6mg		18 %
Total Carbohydrate 39.5g		12 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 37.6g
Protein 28.4g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 633

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