Bow Tie Pasta with Chorizo and Tomatoes

From Sheri


12 oz. bow tie (farfalle) pasta (6 cups)
1 T olive oil
2 t. minced garlic
6 oz chorizo sausage, quartered lengthwise, cut in ½ inch thick pieces
1 pt. grape tomatoes, halved
¼ t. crushed red pepper
1/3 cup crumbled queso blanco or shredded montery jack cheese
Garnish: chopped flat leaf parsley

Cook pasta in lightly salted boiling water as package directs.
Meanwhile heat oil in a large non stick skillet over medium heat. Add garlic and 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 juice. Remove from heat.
Ladle off 1/3 cup pasta cooking water. Drain pasta and return to pot. Add chorizo mixture and cheese; mix gently, adding reserved water as needed to make saucy. Sprinkle with parsley.

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