Chorizo Parpadella in a Tomato Sauce

Thank you to Giz for carrying the blogging load for the past week or so. I've been up to my eyeballs in work. It seems that productivity in one area in life means falling behind in other areas. Here's a meal that I made a couple of weeks ago now...but have been intending to post for a while.

I got sucked into the spending pit - the Italian grocery store...again. This time, R came with me (rather than waiting for me outside). Since discovering that the buns and lunchmeat he buys at our regular grocery store pale in comparison to what you can find at the Italian grocery store, he seems to be more tolerant of the time we spend in there. Among a basket-full of things we took out of these, I picked up some fresh chorizo sausage.

UPDATE: Guess who went to the Italian store this weekend (while I've been out of town). I nearly fainted when I heard that R decided to stop in because it was "on the way" and picked up foccacia bread, buns, lunch meat and pancetta.

Chorizo Parpadella in a Tomato Sauce

1 box of parpadella
3 fresh Italian chorizo sausages
3 cloves garlic, chopped
2 shallots, chopped
10 cremini mushrooms, sliced
1 can of chopped tomatoes (used a large can - maybe 600-800 grams)
chili peppers, pepper, fresh parsley, basil, oregano (to taste)
olive oil

I partially cooked the chorizo sausages whole to harden the outside of the sausage before slicing it. I'm still working on the best technique to cut sausage. I would guess that a sharper knife would make the task easier and perhaps cutting slightly frozen sausage.


After slicing the chorizo, I added it back to the pan along with garlic and shallots. A couple minutes later, I added sliced mushrooms.


Then, I added the chopped tomatoes and chili peppers.


Around that time, I starting boiling the pasta


Then, fresh herbs.


A bit of parmesan...


Easy to make, tastes good. Yummy leftovers for lunch.

This post is going to Ruth's Presto Pasta Night.