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.

Comments

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