Recipe

Mexican Chorizo Noodle Bowl Recipe

	26tri / All my dishes 4 months, 1 week ago Little Mexican-Italian mix. Delicious Prep:15m Cook:20m Servings:6	26tri
	sausage mexican chorizo vermicelli pasta cilantro

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Ingredients

1 lb uncooked chorizo sausage or hot Italian sausage

2 cloves garlic, minced

3 14-ounce cans chicken or veg broth

2 cups salsa (I prefer the homemade stuff, but the stuff from the jar will do...oh yea, the chunkier the better)

1 or 2 canned chipotle peppers in adobe sauce, drained and finely chopped

1 tsp dried oregano, crushed

1 tsp ground cumin (my favorite)

10 ounces dried vermicelli or angel hair pasta

1 cup chopped zucchini

2/3 cup shredded mozzarella or asadero cheese

2/3 cup snipped fresh cilantro

Fresh cilantro (for a garnish)

Directions

Remove casing from chorizo if present. Crumble it then brown the chorizo with garlic in a 4-qt Dutch oven. Drain off the fat.

Glug in the broth and salsa into the Dutch oven. Add the chipotle pepper, oregano, and cumin too and stir it up. Bring it to a boil then reduce the heat and let it simmer covered for 15 minutes.

Stir in the pasta and zucchini and let it simmer for another two or three minutes (stirring occasionally) until the pasta is tender but still firm.

Remove the Dutch oven from heat and stir in 1/3 cup of the mozzarella cheese and cilantro.

Transfer to a warm serving dish. Sprinkle on the last of the cheese and garnish with that sprig of cilantro.

(620 cal, 36 g fat, 82 mg chol, 2129 mg sodium, 43g carbs, 3 g fiber, 30 g pro)

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