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03-03-2021 03:06 PM
I got this recipe out of a Food Network Magazine. It is definitely a keeper for me. I plan to freeze small portions that I can heat in the microwave.
12 oz orecchiette
2 T olive oil
8 oz fresh chorizo
2 spring onions or scallions (white and light green parts only) thinly sliced
2 cloves of garlic, thinly sliced
8 oz cremini mushrooms, sliced
2 cups cherry tomatoes, halved
1/2 cup chicken broth
1/2 cup grated pecorino or parmesan cheese
Cook pasta as label directs. Meanwhile heat olive oil in a large skillet over medium heat. Add sausage, break up until it begins to brown (about 3 minutes). Add the onions and cook until softened (about 3 more minutes). Add the garlic, mushrooms 1/2 salt and pepper to taste. Cook, stirring occasionally, until mushrooms begin to brown (about 3 minutes). Add cherry tomatoes and cook until slightly softened.
Reserve 1 cup of pasta water and then drain the pasta. Add the broth to the skillet and cook, stirring, 1 minute. Stir in pasta and cheese, adding some of the reserved cooking water if needed. Season with salt and pepper to taste.
Divide among bowls, drizzle with olive oil and top with more cheese and spring onions.
I did not drizzle with olive oil but I did top with cheese and diced scallions.
03-03-2021 05:41 PM
Yum! That sounds fantastic! 😊
03-03-2021 06:43 PM
I'd add some dry white wine in the sauce
03-04-2021 02:04 PM
I will have to give that a try.
03-11-2021 08:19 PM
Saw this in the magazine. Thanks for your review. I will definitely try it.
03-11-2021 08:23 PM
sounds good, but will substitute something for the mushrooms.
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