Monday, March 17, 2008

Mexican Chorizo Noodle Bowl

1 pound uncooked chorizo sausage
2 cloves garlic, minced
2 (14 oz) cans chicken broth or vegetable broth
2 cups bottled salsa
1 -2 canned chipotle peppers in adobo sauce, finely chopped
1 tsp. dried oregano
1 tsp. ground cumin
10 ounces angel hair pasta
1 cup chopped zucchini
2/3 cup shredded mozzarella or adadero cheese
1/4 cup snipped fresh cilantro

Remove casing from chorizo. Crumble chorizo. In a 4-qt dutch oven cook chorizo and garlic until chorizo is brown; drain fat. Stir broth, salsa, chipotle pepper, oregano, and cumin into dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in pasta and zucchini. Simmer, uncovered, for 2-3 minutes more or until pasta is tender but still firm, stirring occasionally. Remove dutch oven from heat; stir in 1/3 cup of the cheese and cilantro. Transfer to a warm serving dish. Sprinkle with remaining 1/3 cup of cheese and garnish with additional cilantro if desired.

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