Pasta with Chorizo and Mushroom Cream sauce

I’m working this weekend.  To be brutally honest, I don’t like giving up my weekends. We sometimes take the opportunity to visit friends or, with a toddler that doesn’t much enjoy long car journeys, more often just spend time together as a family.  Lazy Saturday mornings walking by the river or shopping in the Grainger Market and a family lunch; when Jessica takes her nap we read the papers, watch some sport, and I prepare dinner.

However people admitted to hospital at a weekend deserve the same level of care as those admitted during the ‘working’ week.  Its not their fault they became ill on a Saturday or Sunday.  So off to work I go, reasonably willingly, and in truth I always enjoy it when I’m there (especially today when I worked alongside an old friend).

A working weekend means a quick and easy supper.  I found this recipe in an old book a few months ago (as part of Dom from Belleau Kitchen’s December Random Recipe challenge).  I made the recipe (with chorizo rather than the original italian sausage) and even took a rather mediocre overhead photograph but didn’t got round to posting it before the end of the month.  It was surprisingly tasty and as its a bit of a store cupboard recipe I rustled it up again tonight.  Crispy chorizo, creamy mushrooms, to me they weren’t an obvious pairing, but I was pleasantly surprised.  Tomorrow we’ll probably be reduced to cheese on toast, but tonight we feasted.

5.0 from 1 reviews
Pasta with Chorizo and Mushroom Cream sauce
  • 250g pasta (recipe said penne, I used conchiglie)
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 250g mushrooms, sliced
  • 120g chorizo, cut into small cubes
  • 1 clove garlic, finely chopped
  • 2 fl oz (~60ml) dry white wine
  • 1 tbsp chopped fresh parsely
  • 4 fl oz (~125ml) double cream
  1. Cook the pasta in boiling water until al dente. Drain and place in a heated bowl.
  2. Heat olive oil in a saute pan & gently fry the chopped onion until soft.
  3. Add mushrooms, chorizo & garlic & fry for a couple of minutes.
  4. Add white wine & parsley & cook until liquid is reduced by half.
  5. Reduce heat, add cream and warm gently.
  6. Serve over or toss with pasta.

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One Response to Pasta with Chorizo and Mushroom Cream sauce

  1. Eva says:

    Just made this for dinner tonight (although without onions as i didn’t have any) and it was delicious and went down a storm-thank you!

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