Chorizo & Poblano Pasta with Parmesan Cheese
New & Notable

Chorizo & Poblano Pasta

with Parmesan Cheese

25 MIN
4 Servings
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From the Test Kitchen

This comforting pasta gets a kick of heat from two sources: pork chorizo (a type of Mexican spiced pork sausage) and smoky poblano peppers. A tomato-based sauce offers cooling creaminess, perfectly coating the orecchiette pasta, whose scooped shape is just right for catching every bite.

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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Chorizo & Poblano Pasta with Parmesan Cheese
Title
  • 18 oz Pork Chorizo
  • ¾ lb Orecchiette Pasta
  • ½ lb Grape Tomatoes
  • 2 Poblano Peppers
  • 2 cloves Garlic
  • ¼ cup Tomato Paste
  • ½ cup Cream
  • ¼ cup Grated Parmesan Cheese
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the chorizo & peppers
3 Cook the chorizo & peppers

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo and sliced peppers; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until the peppers are softened and the chorizo is cooked through. Turn off the heat. Transfer to the pot of cooked pasta. Wipe out the pan.

Make the sauce
4 Make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and halved tomatoes; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Carefully add the cream (shaking the packet before opening) and 1/4 cup of water. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, chorizo, and peppers, add the sauce and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Cook the chorizo & peppers
3 Cook the chorizo & peppers

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo and sliced peppers; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until the peppers are softened and the chorizo is cooked through. Turn off the heat. Transfer to the pot of cooked pasta. Wipe out the pan.

4 Make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and halved tomatoes; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Carefully add the cream (shaking the packet before opening) and 1/4 cup of water. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat.

Make the sauce
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, chorizo, and peppers, add the sauce and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

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