Orecchiette with Brussels Sprouts, Chorizo & Mushrooms
Sunday, November 17, 2013
Carrie in Chorizo, Dinner, Pasta

Brussels Sprouts Orecchiete with Chorizo & Mushrooms

This pasta hit the spot. Mr. KMW declared it was one of his favorite pastas that I have ever made. Although, he seems to do that a lot when I make pasta...with the Spicy Pork Ragu, Penne Vodka with Salmon, Linguine with Clams, Butternut Squash Pasta Bake, Pasta with Pancetta with Leeks...really the list could go on.

The brussels sprouts, chorizo and mushrooms not only complemented each other in flavor, but the textures really blended well together. And having brussels sprouts just make a dish feel healthier in general...despite the amount of oil used.

I found this recipe over at Playin With My Food, I made a few minor changes and added chorizo, because I love it. This recipe was such a hit in our house, I'll definitely be keeping up with Playing With My Food to find recipe inspiration in the future.

1 lb ground chorizo
1 lb brussels sprouts, shredded (I used my food processor, if you don't have one just slice thinly)
1-1/2 cups shitake mushrooms
1-1/2 cups cremini mushrooms
4 garlic cloves, minced
juice of 1 lemon
1/2 cup chicken stock
1 lb orecchiete pasta
3 T, plus 2 teaspoons olive oil,divided
1/3 cup grated parmesan cheese, plus more for garnish
1 tablespoon crushed red pepper

Brown chorizo in large stove top pan over medium to medium high heat (you will be using this pan to cook the pasta dish).

Cook pasta according to package direction. Strain under cold water and toss with 2 teaspoons olive oil to avoid sticking. 

Once browned, remove chorizo from pan and place in large bowl (you'll be placing more ingredients in this bowl) and cover.

Increase pan to medium high to high heat and add 2 tablespoons of olive oil. Once hot, add mushrooms. Stirring and cooking about 7 to 10 minutes, until mushrooms are cooked and have released juices. Remove mushrooms from pan and place in bowl with chorizo.

Add another tablespoon of olive oil to the pan, and then add brussels sprouts. Cook, stirring around for about 3 minutes, add brussels sprouts to bowl with chorizo and mushrooms.

Reduce heat to medium high heat. Add garlic to pan and cook for 1 to 2 minutes, then add chicken broth and lemon juice, scraping up any brown bits that are on the bottom of the pan. Simmer for about 8 minutes, then add salt and pepper.

Add pasta, chorizo, mushrooms and brussels sprouts to the pan, and toss around. Add another splash of olive oil, the crushed red pepper and parmesan cheese and stir around. Taste and add more salt, black pepper or crushed red pepper if needed.

Serve, garnishing with parmesan cheese.


Article originally appeared on Kiss My Whisk (http://www.kissmywhisk.com/).
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