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Mushroom Chorizo and Shells

Chorizo, sun-dried tomatoes, mushrooms and roasted artichokes impart rich umami warmth to pasta shells for this great comfort food dish.


2 links smoked chorizo sausage
8 oz mushrooms, sliced
2 cloves garlic
2 Tbsp sun-dried tomatoes (ideally oil packed) thinly sliced or minced
1 12 oz jar roasted artichoke hearts, packed in oil (Trader Joe’s), drained and quartered
8 oz pasta shells

Garnish:
grated parmesan cheese
fresh parsley leaves, minced
crushed red pepper flakes

Sauté the chorizo for about 5 minutes, until starting to brown.  Add the mushrooms and a dash of olive oil, if necessary, and sauté with stirring, until they release what water they will, and start to brown up a bit. Add the garlic and sun-dried tomatoes and cook another 2-3 minutes.
Meanwhile heat 3 quarts well-salted water in a medium pot for the pasta.  Add the pasta and cook just al dente. 

Add the artichoke hearts to the chorizo mixture and heat through. Reserve 1/2 cup pasta cooking water and then drain the pasta when done.  Toss the pasta with the chorizo mixture in the skillet to mix well.  Add a dash of pasta cooking water to make a saucy glaze.

Garnish with Parmesan cheese parsley and red pepper flakes.
Seres 4.

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