Chorizo Pasta

“I’d much rather eat pasta and drink wine than be a size 0.” – Sophia Loren

Stress Scale: ✅✅ | Prep Time: 10 min | Total Time: 30 min | Servings: 6

INGREDIENTS

• 1 lb. rotini pasta

• Olive oil for sautéing

• 3/4 cup sun-dried tomatoes, drained and julienned

• 1 package vegan chorizo, I used Trader Joe’s Soy Chorizo

• 14 oz. canned artichoke hearts, quartered

• 3 T garlic, minced

• 1 cup vegetable broth

• 1/2 cup dry white wine

• 1/2 cup fresh basil, chopped

• Salt and pepper to taste

• Optional: Vegan parmesan cheese, grated

DIRECTIONS

1. Heat olive oil in large frying pan over medium heat. 

2. Add chorizo and cook for about 8 minutes.  Then add garlic. Sauté for a few minutes.

3. Add the broth, wine, artichokes and sun-dried tomatoes. Bring to a boil. Let sauce reduce a bit, approximately 6 minutes. Feel free to stir occasionally.

4. While the sauce is reducing to concentrated perfection, boil your pasta as directed. 

5. Drain the pasta, just don’t rinse!  Add pasta to the frying pan and blend with chorizo mixture. Let the pasta soak up the sauce.

6. Season with salt and pepper. Garnish heavily with basil before serving. Add vegan parm if that’s your preference.

7. Pair with a crusty garlic bread for maximum flavor explosion.

TIP: Rinsing pasta rules: Don’t.  Well, at least never for a hot dish.  That starch built up while boiling helps amazing sauces stick!