As I mentioned in a previous post dear readers, my hubby Matt went to the farmers market not long ago and brought home a bag full of goodies! One of the "goodies" he brought home was yummy smoked turkey chorizo sausage. It got my mouth watering, quite literally! I knew the best thing to do with something as yummy as this was to let the ingredient shine for itself and cook a mean pasta dish. That is exactly what I did! Have a taste won't you?

Serves 4


  • 3 cups rotini pasta, uncooked
  • 2 tbsps extra virgin olive oil
  • pinch of hot chili flakes
  • 3 garlic cloves, minced
  • 1 small onion, chopped
  • coarse salt and freshly cracked black pepper
  • 2 smoked turkey chorizo sausage, cut into half moons
  • 1/2 cup low sodium chicken stock or water
  • 7 sundried tomatoes, chopped
  • 1 can (28 oz) whole tomatoes
  • 1 tsp sugar
  • 8 large cremini mushrooms, sliced
  • handful of fresh basil, torn

1. Preheat a large shallow pot on medium high heat, drizzle the olive oil, then add in the chili flakes, garlic, chopped onion, salt, pepper and the chorizo sausage. Saute for 5 minutes. Put on a large pot of water on boil for the pasta.

2. Deglaze the pan by pouring in the chicken stock. Scrap all of the brown bits from the bottom of the pan. Add in the sundried tomatoes, the can of whole tomatoes, and 1 tsp of sugar. Take a potato masher and mash the whole tomatoes to break them down a bit. Stir all the ingredients together, and turn the heat down to a gentle simmer. Let the sauce cook down for a good 7-10 minutes until it has thickened slightly. Make sure to stir occassionally. This would be a good time to start cooking the pasta. Follow the package instructions.

3. Add in the sliced mushrooms and the fresh basil and let it simmer for 5-7 minutes; stirring occasionally. Once the sauce has come together nicely add in the cooked rotini pasta. If you find the sauce is a bit too thick, add in a ladle or two of the pasta water. Serve warm with more torn basil.

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