Some of you may know… But Jake and I have decided to relocate to Austin, Texas!!
WOOOO-HOOOO!!! We are so very, very excited for the new opportunities and positive challenges!!
But, in the glory of moving (ha, ha!), we’re trying to clean out as much unnecessary STUFF as we can.
Including, but not limited to, the refrigerator.
[Cleaning out the fridge... Yeah. Not so fun. Ugh!]
And with the busy-ness of packing and getting everything ready… Well, sometimes, my focus is taken off cooking from recipes and toward improvising. It’s actually a good challenge for me… Hmm… What flavors, textures and colors are going to taste delicious and look great in presentation at the same time. Challenge. It’s a beautiful thing!
So… This is what I came up with tonight… It was sooo YUM. And super easy. Enjoy!
* 3 Tbsp olive oil
* 1 lb spicy chorizo
* 1/3 cup roasted red bell peppers slices, drained (in the jar)
* 1/4 cup fresh basil leaves, torn into chunks
* 1/4 cup freshly-grated Parmesan cheese
* Large handful linguine (technical measurement, here)… :)
Bring a pot of salted water (think 2 Tbsp kosher salt to a large pot, added when water is boiling) to a boil. Add linguine, cooking until just before al dente (pasta should still be just a tiny bit firm).
Meanwhile, heat the oil over medium heat. Add the chorizo and cook, breaking into bits as it cooks. Once the chorizo is fully-cooked, drain the chorizo. Discard the oil, and wipe out the skillet with paper towels. Over low heat, return the chorizo back to the skillet and add the red bell peppers. Add the linguine and 1 cup of the pasta water. Bring to a light simmer, reduce heat to low and cover. Cook until the liquid has thickened, about 5 to 10 minutes. Add the Parmesan and torn basil leaves. Serve immediately.
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