in Recipes

Pastasotto with chorizo ​​and peppers

updated

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Ingredients for 4 servings:

  • 2 tbsp olive oil
  • 400 g chorizo ​​or cabanossi
  • 2 onions
  • 2 garlic cloves
  • 3 bell peppers, colored
  • 2 stalk(s) Celery
  • 300 g risoni (rice-shaped pasta)
  • 1 liter chicken broth
  • 5 tbsp Parmesan or Manchego, grated
  • 1 tsp allspice d’Espelette
  • salt and pepper
  • possibly lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Pasta risotto

Quarter the chorizo ​​lengthwise and slice. Brown in olive oil, then add diced onions and celery, thinly sliced ​​garlic, and squared bell peppers and cook. Stir in risoni pasta (also known as kritharaki or orzo, depending on the country of origin). Gradually add hot chicken stock and simmer until the pasta is tender, stirring frequently. Season with salt and Espelette pepper. If desired, add a squeeze of lemon juice. Stir in the grated cheese and melt. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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