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How To make Chorizo Noodle Casserole
12 oz Rotini
Boiling salted water 1 tb Butter or margarine
4 Medium-size chorizo sausages
1 sm Onion, coarsely chopped
4 oz Can green chilies, chopped
1 c Milk
1/2 ts Salt
1 ds Of pepper
2 c Shredded jack cheese
6 To 8 tomato slices
Servings: 6 Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water, and drain again. Meanwhile, melt butter in a wide frying pan over medium-high heat. Remove sausage casings, crumble meat into pan, add onion, and cook until sausage is browned and onion is limp (about 5 minutes). Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top, and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350 deg F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings. Source: Sunset Pasta Cookbook posted by Linda Davis
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-100g chorizo sausage
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- 1 tsp olive oil
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Ingredients:
Garlic, 1 big clove chopped
Onion, 1 medium chopped
Chorizo, 50g diced
Sausage, 150g diced
Tomato sauce, 125g (1/2 cup)
Tomato puree, 1 tablespoon
Tomatoes, after prefrence
Chicken broth, 60g
Basil, 1 handful
Oregano, 1 teaspoon
Chilli, after preference
Sugar, 2 teaspoons
Salt, 1/2 teaspoon
Pasta, 150g
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