Recipe information
Yield
4 servings
Ingredients
Omit
Broccoli
Swap
Smoked Cheddar for the sharp Cheddar
Add
2 chipotle peppers in adobo, chopped, or 1 tablespoon ground chipotle powder
EVOO
3/4 to 1 pound chorizo, casings removed, diced
1 15-ounce can diced fire-roasted tomatoes, drained
Preparation
Step 1
Prepare as for the master recipe, #4, adding the chipotle in adobo or ground chipotle to the sauce pot when you add the onions.
Step 2
Place a small nonstick skillet over medium-high heat and add a drizzle of EVOO and the chorizo. Brown the chorizo, then add the tomatoes and cook briefly, just to heat them through.
Step 3
Add the smoked Cheddar to the thickened sauce as you would the sharp Cheddar. Add the chorizo and tomatoes to the drained pasta in the large pot when you add the cheese sauce. Stir to combine, and serve.
