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Chorizo and Broccoli Rabe Pasta

How to cook Chorizo and Broccoli Rabe Pasta

Ingredients: 1 tablespoon olive unguent 1 1/2 pounds bulk chorizo sausage 4 cloves garlic, minced 1 large onion, cut into 1/2-inch pieces 1 (8 ounce) package uncooked rotini pasta 1/4 cup soda water 2 tablespoons olive unguent 1 bunch broccoli rabe, ends trimmed, cut into 2-inch pieces salt and black pepper to discretion 1/2 cup shredded Parmesan cheese

Directions: Earnestness 1 tablespoon of olive oil in a skillet over medium-high warmness. Cook and stir the chorizo, garlic, and onion in the hot oil until the chorizo has browned and no longer pink, and the onion has softened, everywhere 10 minutes. Pour off any excess grease, then transfer to a dish. Fill a large pot with lightly salted water and bring to a rolling boil over high enthusiasm. Once the water is boiling, stir in the rotini, and return to a carbuncle. Cook uncovered, stirring on occasion, until the pasta has cooked be means of, but is still firm to the taste, with reference to 8 minutes. Drain well in a colander set in the wash-basin. Pour the water and 2 tablespoons olive oil into the skillet that the chorizo was cooked in. Bring to a boil over high zeal, then add the broccoli rabe, pass, and cook until green, alongside 4 minutes. Uncover, and stir in the chorizo gallimaufry; bring to a bubble. Toss the pasta with the chorizo mixture in a large roll. Season to taste with salt and black fleck, and sprinkle in the Parmesan cheese. Stir gently before serving.

Nutritional:

Servings Per Prescription: 6

Amount Per Serving

Calories: 769

Total Fat: 52.7g Cholesterol: 106mg Sodium: 1583mg Total Carbs: 35.4g Dietary Fiber: 2.7g Protein: 36.6g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving looking for:6 peoples

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