One Pan Chorizo Pasta with Greens

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Dear Readers,
There's another post from the husband! Back-to-back. Now I just need to teach him how to use his iphone and I'll be pushed out of this blog and my housewife fantasy for sure.

A few weeks ago, the husband made some chorizo with our friend. And we've been using chorizo weekly in everything from tacos to nachos to chili (photos of that deliciousness at the end). But, this pasta and chorizo dish is really the star and takes minimum effort. 

I want to mention that this particular dish featured both swiss chard AND beet greens. I also want to point out, that I don't think the husband has ever cooked this recipe, although he's definitely been around while I prepared it, and claims to have stirred, A LOT, during one of those times.


Chef John, I think I found you and this pasta recipe of yours at the perfect time.  One day, I was idly scrolling for Netflix films (this was before they started releasing some excellent name brand shows), when I grew frustrated with it's paltry offerings.  Normally in such cases, I back out of Netflix and navigate through my Roku channels and find This Old House on PBS (I never thought I'd be this person, but technology and home-ownership have conspired against me).  But this time, I saw the All Recipes channel and thought I'd give it a try.

Aside from Julia Child and Jacques Pepin and a handful of other chefs, I mostly avoid food TV.  Particularly the tripe served up on the Food Channel because there's so very little to learn from it.  Anyway, without much thought I clicked on a recipe entitled "one pan orrechiette pasta." Immediately, I was won over by the simplicity of this recipe and its rich flavors.  I was also won over by Chef John's non-pretentious approach to food and skewed humor. I've since watched many, many of his videos and learned a host of interesting tips from Chef John.  But me and the blog-lady always come back to this one and keep improvising on it. Here's the original:

The addition of the greens is what balances the richness of the broth-infused pasta.  Do not skip it this part!  Arugula, kale, spinach, whatever.  Lately, I've had a garden surplus of swiss chard that I'm trying to keep up with.  I also have whole lot of chorizo that my good friend helped me make a week ago. After making a bean soup with the chard (recipe coming soon), I still had tons of greens left over.  The one pan pasta recipe seemed like a perfect way to use everything we had on hand.  Better yet, it allowed us to plan a simple, delicious dinner while still hanging out with the little guy during the evening.

Start with the original recipe, master it (the hardest part is the stirring), and then start messing around with the recipe however you'd like.  And don't forget, as Chef John likes to kindly remind, to "En-joy."
I cannot believe this dude will be turning eight months old tomorrow!

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