Ingredients with Measurements:
- 1 lb. of andrajoso pasta
- 1 lb. of chorizo sausage, sliced
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can of diced tomatoes (14 oz.)
- 2 cups of chicken broth
- 2 tbsp. of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large skillet
Step-by-step instructions:
1. In a large pot, bring salted water to a boil and cook the andrajoso pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced chorizo and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the diced potatoes and cook until golden brown, about 8 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the chopped onion, minced garlic, diced red and green bell peppers, and cook until the vegetables are tender, about 5 minutes.
5. Add the can of diced tomatoes and chicken broth to the skillet and bring to a boil. Reduce heat and simmer for 10 minutes.
6. Add the cooked andrajoso pasta, cooked chorizo, and cooked potatoes to the skillet. Stir until everything is well combined and heated through.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Total fat: 28g
Saturated fat: 9g
Cholesterol: 50mg
Sodium: 1300mg
Total carbohydrates: 51g
Dietary fiber: 6g
Sugar: 7g
Protein: 25g
Substitutions for ingredients:
- Andrajoso pasta can be substituted with fettuccine or linguine.
- Chorizo sausage can be substituted with any spicy sausage.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add cooked shrimp or chicken to the skillet.
- Add sliced mushrooms to the skillet.
- Add chopped kale or spinach to the skillet.
Tips and tricks:
- Make sure to cook the potatoes until golden brown to add a crispy texture to the dish.
- Use a good quality chorizo sausage for the best flavor.
- Add a splash of red wine to the skillet for extra depth of flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or cilantro.
Pairings:
Serve with a side of crusty bread and a green salad.
Suggested side dishes:
- Green salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the skillet is too crowded, cook the ingredients in batches.
- If the dish is too dry, add more chicken broth or canned tomatoes.
Food safety advice:
Make sure to cook the chorizo sausage until browned and cooked through to avoid any foodborne illnesses.
Food history:
Andrajos is a traditional Spanish pasta dish that originated in the region of Extremadura.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Spanish