Chorizo And Peppers Over Pasta Recipe
Servings: 4
Ingredients
- 1/2 lb rotelle (or possibly other short shaped pasta)
- 2 Tbsp. extra virgin olive oil
- 3/4 lb chorizo thinly sliced
- 1 x onion finely minced
- 1/2 lb fresh mushrooms stemmed, and caps thinly sliced
- 2 x red bell peppers julienned very thin
- 1 tsp caraway seeds
- 2 Tbsp. water
- 1/2 c. lowfat sour cream Salt to taste Freshly-grnd black pepper to taste
Directions
- Bring a large pot of salted water to a boil. Add in the pasta and boil 8 to 10 min or possibly till al dente.
- Meanwhile, heat the extra virgin olive oil in a large skillet. Add in the chorizo and saute/fry 2 to 3 min or possibly till both sides are slightly brown and crisp around the edges. With a slotted spoon transfer sausages to a bowl and set aside.
- Add in the onions, mushrooms and peppers to the remaining fat in the skillet and cook, stirring continuously till the onions and peppers are somewhat tender, about 3 min. Add in the caraway seeds, water and cooked chorizo. Cover and simmer over low heat till peppers and onions are tender, about 5 to 7 min. Stir the mix on occasion so which it does not scorch. Season to taste with salt and pepper.
- Drain the pasta and return it to the pot off heat. Add in the chorizo mix and lowfat sour cream and toss the ingredients together. Adjust seasoning and serve immediately garnished with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 712 | |
| Calories from Fat 364 | 51% |
| Total Fat 40.62g | 51% |
| Saturated Fat 13.38g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 1113mg | 46% |
| Potassium 792mg | 23% |
| Total Carbs 54.75g | 15% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.53g | 4% |
| Protein 30.72g | 49% |
