Monday, June 23, 2008

Chorizo, Sundried Tomato, and Spinach Penne

This is a trial dish for the summer menu being offered on West Howell Road as a pre-made dinner. After a thorough taste test during dinner tonight, the family has unanimously decided to pass the dish (with flying colors.) This dish turned out to be very flavorful both because of the chorizo sausage (adding a nice zip to the dish) and the use of milk and broth instead of ordinary water to cook the pasta. The milk makes the whole mix a bit creamier without making the dish heavy. With spinach, tomatoes, sausage, and pasta, the dish covers all important food groups creating a healthy one dish meal.

- Tbs olive oil
- onion
- couple cloves garlic
- 1/2 sundried tomatoes
- 4 sausages (chorizo works well but whichever you prefer)
- 1/2 penne pasta
- 1 cup milk
- 2 cups chicken broth
- 1 bag spinach
- 1/2 parmesan cheese

Heat the oil in the pan and sautee the onion for several minutes. Next add the tomatoes, garlic, and sausage (out of the casing) and brown the meat completely. Put the raw pasta over the meat and add the liquids (milk and broth) cover and simmer until pasta is tender. Toss in spinach and cheese and cook until spinach wilts and cheese melts. Wala!

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