Mexican chorizo makes everything taste better! I have written in the past about Choripán made using homemade chorizo to cut out the sodium. I love the recipe from The Daring Gourmet and since I had some leftovers from another recipe, decided to experiment with a fusion meal. Pasta is my go-to dinner when pressed for time. So what could be easier than this Chorizo and Sundried Tomato Pesto Pasta! Heads up, it helps to have prepped the homemade chorizo ahead of time since the flavors develop once it sits in the fridge for a couple of days. Of course, if you are not on a low sodium diet, feel free to use store bought chorizo.
Ingredients
- Dry Pasta (You can use any pasta of your choice, I used GF spaghetti)
- Cibo Naturals Organic Sundried Tomato Pesto with Basil
- Homemade Mexican Chorizo (follow the recipe, skip the salt)
- Parmesan cheese (or other low sodium cheese options like Swiss or Mozzarella)
Method
- Brown the chorizo in a heavy pan till just cooked.
- Cook the pasta per package instructions.
- When the pasta is done, drain out the water (reserve about a 1/2 cup of the cooking water)
- Mix in the pre-cooked chorizo and the pesto sauce
- Server sprinkled with parmesan cheese on top.
- No salt added. If you need to budget the sodium, substitute with a low sodium swiss cheese.
Chorizo and Sundried Tomato Pesto Pasta is ready! The whole dish comes together in about 15 minutes – most of which is the time needed to cook the pasta! This is definitely going on my emergency dinner rotation!