Is one of your New Year's resolutions to save more money? If so, the fastest way to fatten up that piggy bank is to make a super-speedy dinner that'll double as tomorrow's lunch.
Dice up the remaining chorizo from last night's split pea soup, and toss it with bite-sized tomatoes, jack cheese, and al dente bow-tie pasta for an enticing supper that's ready in a mere quarter of an hour.
Pack the rest as the next day's budget-friendly midday meal. For a dinner that's as easy on the wallet as it is in the pan, keep reading.
- 12 oz bow-tie (farfalle) pasta (6 cups)
1 Tbsp olive oil
2 tsp minced garlic
6 oz chorizo sausage, quartered lengthwise, cut in 1/2-in.-thick pieces
1 pt grape tomatoes, halved
1/4 tsp crushed red pepper
1/3 cup crumbled queso blanco or shredded Monterey Jack cheese
Garnish: chopped flat-leaf parsley
- Cook pasta in lightly salted boiling water as package directs.
- Meanwhile heat oil in a large nonstick skillet over medium heat. Add garlic; sauté until fragrant. Add chorizo; sauté 3 minutes or until browned. Add tomatoes and crushed pepper; cook 1 minute or until tomatoes begin to release their juice. Remove from heat.
- Ladle off 1/3 cup pasta cooking water. Drain pasta; return to pot. Add chorizo mixture and cheese; mix gently, adding reserved water as needed to make saucy. Sprinkle with parsley.
- Pasta, Main Dishes
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