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Dinner Recipes

Chorizo Gives This Penne ’n’ Portobellos Recipe a Deliciously Smoky Kick

With just 15 minutes of prep, this dish is a weeknight dinner winner

I’m a huge fan of pasta with just about anything. And sausage pasta dishes are one of my favorites! Chorizo is a type of pork sausage from Spain. The meat is combined with red pepper, smoked paprika and other spices. Here in the States, it usually comes in two varieties — dry and fresh (sometimes called Mexican chorizo). For our Penne ‘n’ Portobellos recipe, we opt for fresh chorizo. It imparts a wonderfully rich and complex flavor to the sauce.

We cook the sausage with just a spritz of non-stick spray. That’s because the meat releases its own oil during cooking. Then we stir onions and mushrooms into the same skillet. The rendered fat infuses the veggies with warm smoky goodness. Plus, it gives jarred pasta sauce a deliciously easy upgrade! Try our recipe to see how easy this dish is. Then let us know if you have a favorite sausage pasta dish.

Yields

4 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 8 oz. penne pasta
  • 3 links fresh chorizo sausage, about 8 oz.
  • 1 cup sliced red onion
  • 4 oz. baby portobello mushrooms, sliced
  • 2 cups tomato-and-basil pasta sauce
  • 2 Tbs. fresh oregano leaves + additional for garnish
  • 1/8 tsp. crushed red pepper flakes
  • 1/2 cup drained pitted mixed olives
  • 1/3 cup crumbled feta cheese, 1 1/2 oz.

Instructions

Print

In large pot of salted boiling water, cook pasta according to package directions for al dente; drain well. Reserve.

Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add sausage; cook, rotating, until browned all over, 7–8 min. Using slotted spoon, transfer to cutting board; cut into 4 pieces each.

Add onion to same skillet; cook, stirring occasionally, until softened, 5–7 min. Add mushrooms; cook, stirring occasionally, until browned, 5 min. Add pasta sauce, 2 Tbs. oregano leaves, pepper flakes and sausage pieces to skillet. Over medium heat, bring to a boil. Reduce heat to low. Cover; cook until flavors blend and sausage is no longer pink in center, about 10 min.; stir in reserved pasta and olives. Sprinkle with feta. Garnish with additional oregano leaves.

Nutrition

  • Calories: 480 kcal
  • Fat: 18 gram
  • Saturated Fat: 5 gram
  • Protein: 21 gram
  • Carbohydrate: 62 gram
  • Fiber: 4 gram
  • Cholesterol: 45 mg
  • Sugar: 14 gram
  • Sodium: 830 mg
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