Angelo'S Habernero Chorizo Shitake Mushroom Pasta
- 2 Cloves Minced Garlic
- Olive Oil
- 1 small-medium onion chopped
- 2 Links Spanish Chorizo
- 1/2 Cup Shitake Mushrooms
- 4 Medium-Large Tomatoes (Preferably Garden Fresh)
- 1/8 Cup Loosely Packed Basil (Hand Torn not Chopped)
- Kosher Salt and Fresh Pepper to taste
- 1 6-8 oz can tomato sauce
- 1/2 to 2 Habanero Peppers Finely Chopped
- In a skillet, brown the chorizo and set aside. Quickly blanch the tomatoes for 30 seconds in boiling water. Remove and transfer to an ice bath. Peel and seed tomatoes. Mash slightly to a chunky consistency. Pour just enough oil to cover the bottom of a sauce pot and place over medium low heat. Add garlic. Saute until fragrant about 2 minutes, being careful not to burn. Add the onion. Season with salt and pepper. Saute until Translucent. Add shitake mushrooms and Habanero Pepper and continue sauteing for 2 minutes. Add the fresh tomatoes, the can of tomato sauce and the basil. Simmer for 15 - 20 minutes. Serve over pasta such as 3/4 lb. of rigatoni or penne.
garlic, olive oil, onion, spanish chorizo, shitake mushrooms, tomatoes, basil, kosher salt, tomato sauce, peppers
Taken from www.epicurious.com/recipes/member/views/angelos-habernero-chorizo-shitake-mushroom-pasta-1209303 (may not work)