Chicken and Chorizo Pasta
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
15 oz tomato sauce
16 oz ground chicken
4 oz chorizo
4-5 oz Angel Hair pasta
6 small Roma tomatoes, chopped
1 small white onion, chopped
2 large jalapeno peppers, chopped
10 large fresh basil leaves, chopped (or 2 tsp dried basil)
3 + 1 Tbsp olive oil
1 tsp red pepper flakes
1 tsp Cajun seasonings or chili powder (your choice!)
1 tsp minced garlic
Grated parmesan to top
Picked peppers to top
Instructions:
This is an incredibly meaty and filling pasta recipe with ground chicken, spicy chorizo sausage, and chili peppers, among other seasonings. We enjoy the texture of the ground chicken mixed with the tomato sauce, making it sort of velvety to the tongue, but feel free to substitute it with grilled chicken.
Heat a large pan to medium and add 1 tablespoon olive oil and onion. Cook about 3 minutes.
Add chicken and chorizo and cook about 10 minutes, or until meats are cooked through thoroughly.
Add tomato sauce, Roma tomatoes, jalapeno, basil, red pepper flakes, seasonings, garlic and remaining olive oil. Bring to a quick boil. Reduce heat to low and simmer.
Meanwhile, boil the angel hair pasta according to directions.
Serve pasta with your fabulous sauce!
NOTE: You can cook your pasta sauce ahead and let it simmer for hours to allow it to absorb more flavors. Also, as noted above, this is a great recipe to help you use up your preserved pickled peppers from your awesome harvest over the summer.)
From chilipeppermadness.com