A few weeks ago, I was lucky enough to be a repeat guest blogger on rantingchef.com. This was the recipe I shared on the Ranting Chef blog and I don’t want anyone to miss out on this tasty recipe so I thought I’d share it today here on my blog. It’s very simple and quick to put together and does not skimp on the flavor department.
I usually have meal ideas in mind when I’m at the grocery store and a pretty detailed list written up either by hand or on my phone so I know what things to pick up, but I sometimes get a little side tracked. I love food. I think about it pretty much all day! Not just what foods to eat, but what foods to work with and what creations I can come up with and write about on my blog. So sometimes at the grocery store, I see an ingredient and my meal plan gets rearranged, maybe a standard meal gets tossed and I’m thinking of what I can put together with that ingredient to create something new in the kitchen. I hope others can relate. Or maybe I’m the only wild eyed crazy one talking to myself throughout the store and getting excited when I can picture the dish coming together in my scatter brained mind. This dish was not really a planned meal. I was shopping and came across the chorizo when I just thought for a minute about what things I could make with it. Something with a mild kick, something with pasta, even better – something with cheesy pasta! And the recipe started to form from there. The flavors all worked together and I kept it pretty simple so it’s quick to pull together and feed your family. I hope you enjoy it!
Cheesy Pasta and Chorizo
12 oz chorizo – hot or mild. I used Mexican Chorizo which requires cooking
1 onion – diced
2 garlic cloves – minced
1 TBS Goya Adobo All Purpose Seasoning
2 TBS olive oil
8 oz cream cheese
1 1/2 C Half and Half
1 1/2 C Chicken Broth
1 28 oz can petite diced tomatoes
1 lb refrigerated cheese ravioli pasta
1/2 C Shredded cheese – whatever blend you like
Kosher Salt and Pepper to taste
In a skillet, add 1 TBS olive oil and remove the casing from the chorizo. Place the chorizo in the oiled skillet and cook for around 5 minutes, stirring frequently. Remove from heat and set this aside.
In a large pot, sauté diced onion in 1 TBS olive oil over medium heat for a few minutes until translucent. Add in minced garlic and sauté for a minute.
Add in cream cheese and melt over medium heat, stirring frequently.
Add in chicken broth, diced tomatoes and half and half. Stir this until cream cheese is all melted and incorporated with liquids.
Season with Adobo Seasoning and Salt and Pepper to taste. Bring this to a boil.
Add in ravioli, stir to cover ravioli with sauce and turn heat down to simmer. Simmer for 10 minutes.
Use a slotted spoon to drain the grease and add in the reserved cooked chorizo to the pasta and sauce. Stir to combine and keep on low heat until the chorizo is warmed back up and you are ready to serve.
Garnish with shredded cheese when serving.