Penne with Tequila and Chorizo Marinara

By MKMILLION

Ingredients

• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 Teaspoon red pepper flakes, crushed
• 28 ounces crushed tomatoes
• 1 pound dried penne, rigatoni, or masticioli, cooked and drained
• 1 jigger tequila
• 1 cup fat free half-and-half
• 4 ounces chorizo, diced
• 1/4 cup cilantro, snipped

Preparation

Step 1

1. In large sauce pan combine oil, garlic, red pepper, chorizo, and pinch of salt. Stir to coat with oil
2. Cook over medium heat until garlic is lightly browned (2-3 minutes)
3. Add crushed tomatoes to pan, stir throughly and simmer uncovered until thickened (15 minutes)
4. Meanwhile cook pasta according to package directions (al dente).
5. Drain pasta and add to pan with sauce. Toss throughly. Add Tequila. Toss again. Add half&half and toss again.
6. Cover and let cook for about 2 minutes to allow pasta to absorb sauce.
7. Transfer to a large pasta bowl, add cilantro and toss once more before serving.