Farfalle with Chorizo and Cream

Here’s an easy, ridiculously satisfying dinner for any budget: a simple, quick pasta dish that’s creamy and comforting while delivering a little kick of spice.

Adding some diced cremini mushrooms, onions, or fresh chopped basil would also be great!

1 lb. dried farfalle (bowtie) pasta
2 Tbsp olive oil, halved
15 oz. Mexican chorizo
1 tsp garlic powder
8 oz. tomato sauce
2 Tbsp Cholula sauce
1/2 cup heavy cream
~15 black olives, sliced
1 Tbsp black pepper
1 cup grated Monterey Jack cheese (optional)

1. Bring a medium sized pot of water to the boil and add pasta. Boil for about ten minutes, or until al dente.

2. Meanwhile, warm half the olive oil in a large frying pan. Squeeze chorizo out of its casing into the pan and break up with a spatula or fork. Cook over medium high heat for about ten minutes, stirring frequently. Reduce heat to medium low.

3. Add garlic powder, tomato sauce, and Cholula and stir. Allow chorizo to simmer until the liquid is well mixed and absorbed, about another seven minutes. Add heavy cream and olives, stir thoroughly, and reduce heat to simmer.

4. Drain pasta, return to pot, and then stir in the remaining olive oil and the black pepper. Add cheese and turn over repeatedly with a large wooden spoon until the cheese has fully melted into the pasta.

5. Spoon pasta out onto your serving plates and top with creamy chorizo. Serve immediately.

Serves 4-6.

I like to make a big pot of this, have it for dinner with the boy, and then put the rest in Pyrex leftover bowls in the fridge, for workday leftovers or a lazy weeknight dinner.

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