Penne with chorizo and green-red veggies
Ingredients:
- 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
Directions:
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! |
This post is also available in: Spanish