- 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
- North American