Pecos Pasta
Dive into the bold and zesty flavors of Pecos Pasta, a vibrant fusion dish that brings a Southwestern twist to classic comfort food. This hearty recipe pairs tender penne pasta with smoky chorizo sausage and a creamy tomato-based sauce, infused with smoked paprika, chili powder, and cumin for a spicy kick. A medley of sautéed red and yellow bell peppers, red onions, and fresh garlic adds colorful depth, while a splash of lime juice and a sprinkle of cilantro brighten every bite. Finished with a generous topping of grated Parmesan cheese, this quick and easy one-skillet dish is perfect for weeknight dinners or casual gatherings. Serve it piping hot and watch the flavors come alive!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 8 ounces chorizo sausage, casing removed
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, finely chopped
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 0.5 cup grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the chorizo from the skillet and set aside on a plate lined with paper towels to drain excess fat.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the red bell pepper, yellow bell pepper, and red onion. Sauté for 5-6 minutes, or until the vegetables are tender.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced tomatoes (with their juices) to the skillet and bring the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld.
Lower the heat and stir in the heavy cream, smoked paprika, chili powder, and ground cumin. Let the sauce simmer gently for 5 minutes, stirring occasionally.
Return the cooked chorizo to the skillet and stir to combine. Season the sauce with salt and black pepper to taste.
Add the drained pasta to the skillet and toss to coat in the sauce. Cook for 1-2 minutes, allowing the pasta to absorb the flavors.
Remove the skillet from the heat and stir in the chopped cilantro, lime juice, and Parmesan cheese.
Serve the Pecos Pasta immediately, garnished with additional cilantro or Parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
3804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.3 g | 291% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 7317 mg | 318% | |
| Total Carbohydrate | 304.6 g | 111% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 30.1 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 729 mg | 56% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3280 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
