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Categories:Viewed: 31 - Published at: 6 years ago
Ingredients
- 1/2 pound rotelle or other short shaped pasta
- 2 tablespoons olive oil
- 3/4 pound chorizo, thinly sliced
- 1 onion, finely chopped
- 1/2 pound fresh mushrooms, stemmed and caps thinly sliced
- 2 red bell peppers, cut into very thin julienne
- 1 teaspoon caraway seeds
- 2 tablespoons water
- 1/2 cup sour cream
- Salt and pepper
Method
- Bring a large pot of salted water to a boil.
- Add the pasta and boil 8 to 10 minutes or until al dente.
- Meanwhile, heat the olive oil in a large skillet.
- Add the chorizo and saute 2 to 3 minutes or until both sides are slightly brown and crisp around the edges.
- With a slotted spoon transfer sausages to a bowl and set aside.
- Add the onions, mushrooms and peppers to the remaining fat in the skillet and cook, stirring continuously until the onions and peppers are somewhat tender, about 3 minutes.
- Add the caraway seeds, water and cooked chorizo.
- Cover and simmer over low heat until peppers and onions are tender, about 5 to 7 minutes.
- Stir the mixture on occasion so that it does not scorch.
- Season to taste with salt and pepper.
- Drain the pasta and return it to the pot off heat.
- Add the chorizo mixture and sour cream and toss the ingredients together.
- Adjust seasoning and serve immediately garnished with parsley.
