Inspired by my delicious thin Argentinian chorizos as the only quick meat option in my refrigerator I came up with this delicious pasta “Penne with Chorizo and Green-Red Veggies”. And I made a lot as my best friend John was coming over for lunch. With plenty of fresh small red bell peppers that a friend had given me a day or two before I hurry my husband to get some cherry tomatoes and arugula from the supermarket. No organic this time as most of the ingredients for this dish came straight out my local supermarket except for the chorizos which I bought at the “Esquina Criolla” an old time Argentinian restaurant/butcher kind of store located in Corona, Queens which I have visited for more than half of my life.
Although I forgot to serve the salad after a glass of wine, my forgetfulness was of not much consequence as there were plenty of fresh red peppers, garlic, arugula, parsley and basil in the making of this Penne with Chorizo and Green-Red Veggies. It was a nutritional one plate meal.
I always say that with dry pasta regular or gluten free, extra olive oil, salt, black or red pepper flakes, and fresh greens you can make a good delicious meal out of almost nothing – bringing the pasta experience to a philosophical highness.
The sausage are grilled in a cast iron pan until they are cooked and get color, then whole garlic cloves, cherry tomatoes, and beautiful little bell sweet red peppers are added until their flavors are released. I used penne but any short pasta will work well here. The magic starts here with the sautéed chorizos, garlic, tomatoes and pepper. Old these flavors work beautifully to give this pasta an almost semi-smoky experience. The sweet taste of the red bell pepper, against the saltiness of the Argentinian chorizos, the sourness of the capers and the freshness of the basil, arugula and parsley make this pasta a glorious experience.
Topped with pecorino or parmesan cheese, extra virgin olive oil, extra black or red pepper flakes, fresh basil, arugula and parsley this perfectly al dente penne con chorizos was the perfect lunch.
Penne with chorizo and green-red veggies
- 1 tablespoon extra-virgin olive oil
- 2 Lbs. Argentinian thin sausages
- 6 Garlic cloves (whole)
- 1 Lb. small bell sweet red peppers
- 1 tablespoon capers
- Salt and fresh grounded black pepper to taste
For garnishing and flavor:
- Extra virgin olive oil
- Parsley, arugula & basil (chopped)
- Red pepper flakes
- Pecorino or parmesan cheese
For the Pasta:
- 1-1/12 Lbs. dry penne
- Water and salt
|Cut the sausages in even sizes. Place a cast iron skillet in medium heat and add the olive oil. The oil will avoid the sausages from sticking. Add the sausages to the pan and cook for about 10 minutes or until they are nice and brown. Add the garlic, the small red peppers, cherry tomatoes and capers. Season with fresh grounded black pepper and salt if needed it; Argentinian sausages can be salty as well as the capers so taste the dish before adding more salt. Cook the veggies with the sausages until veggies are cooked, but not saggy. The extra flavor developed from the vegetables will enrich your al dente pasta. |
While the vegetables are cooking boil the penne in plenty of salty water or follow package direction. Pour the pasta straight from the pasta pot to the skilled and mix everything together. Turn the fire off and drizzle the pasta with a little bit of extra olive oil and mix or garnish with all the greens and the red pepper flakes. Pecorino or Parmesan cheese can be used for serving, but neither cheese is necessary. Enjoy!
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