"Fast Food": Penne with Chorizo, Portobello, and Spinach
When I make pasta, it's usually "tossed" rather than "sauced." For one thing, my family just prefers pasta that way. Fresh tomato sauce tends to be a bit acidic and cream sauce is a little heavy. (However, mix those two together to get a "rose" sauce and I'd eat it any day.) A good bolognese/meat sauce is delicious, but I get impatient when it comes to letting it slowly simmer for hours on the stove.
This pasta is flavourful and light enough for a summer supper. It is so easy that you really could just wing it. But the general idea is...
Penne with Chorizo, Portobello, and Spinach
-2 chorizo sausages, sliced into 1/2 inch rounds
-3 portobello mushrooms, halved and sliced into 1/2 inch pieces
-garlic, 2 cloves minced
-3/4 lb spinach leaves, washed and coarsely chopped
-1 lb penne pasta, cooked until al dente
-Place chorizo in a dry frying pan over medium heat. Brown sausage and remove. Reserve oil from sausage.
-Add mushrooms and garlic to pan. Brown mushrooms on both sides. (Add thyme if you've got some. Red chili flakes would also be nice.)
-Return sausages to the pan and add the spinach. Turn the spinach until it wilts.
-Toss ingredients with cooked penne.
-Finish with shaved parmesan and a drizzle of olive oil.
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