Mexican Chorizo Noodle Bowl

By kimvess

Chorizo is a fresh sausage that can be mild or spicy-hot. It can be found in Mexican markets or major grocery stores. This toss-together dinner in a bowl is packed with lively flavor.

Ingredients

• 1 pound uncooked chorizo or hot Italian sausage
• 2 cloves garlic, minced
• 3 14 ounce can chicken broth or vegetable broth
• 2 cups bottled salsa
• 1 - 2 canned chipotle peppers in adobo sauce, drained and finely chopped
• 1 teaspoon dried oregano, crushed
• 1 teaspoon ground cumin
• 10 ounces dried vermicelli or angel hair pasta
• 1 cup chopped zucchini (1 small)
• 2/3 cup shredded mozzarella or asadero cheese
• 1/4 cup snipped fresh cilantro or Italian (flat-leaf) parsley
• Fresh cilantro sprigs (optional)

Details

Servings 6
Cooking time 40mins
Adapted from recipe.com

Preparation

Step 1

1. Remove casing from chorizo, if present. Crumble chorizo. In a 4-quart Dutch oven cook chorizo and garlic until chorizo is brown; drain off fat.
2. Stir broth, salsa, chipotle pepper, oregano, and cumin into Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in vermicelli and zucchini. Simmer, uncovered, for 2 to 3 minutes more or until vermicelli is tender but still firm, stirring occasionally. Remove Dutch oven from heat; stir in 1/3 cup of the mozzarella cheese and the cilantro.
3. Transfer to a warm serving dish. Sprinkle with the remaining 1/3 cup mozzarella cheese. If desired, garnish with additional cilantro. Makes 6 main-dish servings.