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Chorizo is a fresh sausage that can be mild or spicy-hot. It can be found in Mexican markets or major grocery stores. This toss-together dinner in a bowl is packed with lively flavor.

 

Servings: Makes 6 main-dish servings.

Total: 40 mins

Rated:

 

 

Ingredients

1 pound uncooked chorizo or hot Italian sausage

2 cloves garlic, minced

3 14-ounce cans chicken broth or vegetable broth

2 cups bottled salsa

1 to 2 canned chipotle peppers in adobo sauce, drained and finely chopped

1 teaspoon dried oregano, crushed

1 teaspoon ground cumin

10 ounces dried vermicelli or angel hair pasta

1 cup chopped zucchini (1 small)

2/3 cup shredded mozzarella or asadero cheese

1/4 cup snipped fresh cilantro or Italian (flat-leaf) parsley

Fresh cilantro sprigs (optional)

 

Directions

1. Remove casing from chorizo, if present. Crumble chorizo. In a 4-quart Dutch oven cook chorizo and garlic until chorizo is brown; drain off fat.

2. Stir broth, salsa, chipotle pepper, oregano, and cumin into Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in vermicelli and zucchini. Simmer, uncovered, for 2 to 3 minutes more or until vermicelli is tender but still firm, stirring occasionally. Remove Dutch oven from heat; stir in 1/3 cup of the mozzarella cheese and the cilantro.

3. Transfer to a warm serving dish. Sprinkle with the remaining 1/3 cup mozzarella cheese. If desired, garnish with additional cilantro. Makes 6 main-dish servings.

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.