There is nothing I love to dream about more than a big pan of this creamy, cheesy, spicy chorizo and red pepper pasta.
Well, okay, there is that dream where I’m stuck in a seemingly never-ending corridor full of closed doors?!?
That seems to be quite a popular one.
I can’t tell you how many times I’ve wandered up and down that darn corridor, not knowing which door I’m supposed to choose.
If anyone is good at figuring out dream meanings, let me know, but I’m guessing you’re not really here to ponder the bizarre way my brain works at night…
If I could hazard a guess, I’d say you’re here because like me, you’re a big fan of stick-to-your-ribs kinda meals. Meals that call for second helpings. Stretchy clothing. Maybe a nap under a blanket after you finish eating. You know the stuff.
This pasta dish covers all the requirements for a successful comfort food recipe. Quick and easy to make. Easily scaleable for larger families / appetites. A delicious, creamy, cheesy sauce. And one of my all time favourite carbs: pasta. Fettuccine pasta to be precise, but that is entirely swappable.
Is that even a word?
Maybe I mean exchangeable? Substitutable? Will someone please stop me rambling on…
Clue: I’ll stop talking if you feed me more pasta.
For someone who has a pretty large obsession with carbs, there are decidedly few pasta recipes on this blog. A.k.a. none.
I’m not sure why, but I get really nervous about posting savoury recipes. I’m far more comfortable in the realm of baked goods. But, part of the reason for this blog is to nudge me out of my comfort zone (gently, mind – I’m not a fan of change!), so pasta it is!
Come to think of it, pasta is made with flour. And in this case, eggs.
So, not too big a change from baking then…
I love the ability of even just a tiny amount of chorizo to flavour a sauce with its sweet spiciness. As the chorizo warms, it releases its oil, which in turn flavours everything else in the dish – in this case the mushrooms soak up the spicy oil and turn a lovely pinky-red colour as they cook.
Juicy sweetcorn, sweet red bell pepper, and plenty of tomato ups the veggie quota (who says comfort food can’t be healthy’ish?) The whole thing is then finished off with a spoonful or two of cream cheese, and a generous scattering of grated Parmesan. As the cream cheese melts into the sauce, it softens the flavour of the chorizo and Parmesan, and it goes all creamy, and delicious, and now my mouth’s watering…
I wanna eat all the pasta. Now.
One other thing. It re-heats like a dream – just add a splash of water or stock to thin the sauce a little.
There’s nothing better than leftovers. Especially leftovers as delicious as this creamy, spicy, veggie filled chorizo and red pepper pasta.
Especially when I’m the only one home to eat them…
- 1 medium red bell pepper
- 1 tablespoon olive oil
- ⅓ (75g, 2.5oz) sweet and spicy chorizo ring
- 6 medium sized mushrooms (I used closed cap)
- 100g (3/4 cup) sweetcorn kernels (fresh or frozen)
- 200g (7oz, ½ carton) chopped tomatoes in juice
- 160ml (2/3 cup) chicken stock
- 45g (1.5oz) cream cheese
- 25g (1 oz) Parmesan cheese, grated (plus extra, to serve)
- 125g (4.4oz) dried egg fettuccine, cooked according to package instructions, drained
- De-seed and dice the bell pepper. Wipe the mushrooms clean if necessary and slice them. Remove the skin from the chorizo, and cut into small, bite sized pieces.
- Heat the oil over a medium heat in a large frying pan/skillet. Cook the red pepper for a couple of minutes. Add the chorizo and cook for 3-4 minutes so the oil from the chorizo begins to release (this will help flavour the sauce as it cooks). Add the mushrooms and stir to coat with the chorizo oil, then cook for a few minutes until they begin to soften. Add the sweetcorn kernels, chopped tomatoes, and chicken stock, then let the sauce simmer for a few minutes, stirring occasionally, until it begins to thicken and reduce.
- Stir in the cream cheese and grated Parmesan and continue cooking until the cheese is melted. Finally, stir in the cooked, drained pasta, and simmer for another minute.
- Divide between plates (mine served three generously) and serve with extra Parmesan for sprinkling.