Recipe by Karyn Knight
"This is wonderful as a meal or alongside sandwiches or grilled meats. Try it and add your favorite vegetable. Serve warm or cold."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 ounce) package
chorizo sausage, crumbled
fresh basil leaves, cut into thin strips
grated Parmesan cheese
I really enjoyed this dish, but was unsure whether the author intended to include red wine or red wine vinegar. It was a little too tangy with the vinegar, but then I did cut the oil in half without cutting down on the vinegar. Because this was fine with half the oil, I might try using half wine and half vinegar next time.
I use this basic recipe, but I have put a twist on it. I use the pasta, the toasted pine nuts, then add sauted veggies (I like snow peas, orange and yellow peppers, zucchini, asperagus, and mushrooms). Blend all together with olive oil and/or pesto. Add Asiago and/or Parmesan cheese and have a feast! If I want to use this as a main course I often add pre-cooked shrimp or chicken.
Great recipe. Made it with angel hair pasta. Used both chorizo and regular sausage as well as some mushrooms, but kept everything else the same. Made it for my family as well as on a beach vacation. Everyone loved it.
Really terrific taste! I was looking for a different way to prepare pasta and this is a winner. Only changes I made were canned diced tomatoes and "vegetarian" sausage.
Very nice recipe, came up in the search results after typing a few ingredients I knew I had at home. Turned out I didn't need to buy anything :)
I replaced the tomato with half a pot of sundried tomatoes on oil and took the cup of wine as a side. I also fried the garlic, chorizo and tomatoes together after browning the pinetree nuts.
I think this is how the recipes overhere are meant to work: they give you inspiration to make your own version of what you read.
This was really good! I didn't have the pine nuts, but even without was a big hit. This made quite a bit and the leftovers were even great the next day and I'm not a big leftover person. Thank you, will make again.
I thought this was a restaurant caliber dish. The flavors were intense and blended so nicely together. I made this according to the directions except I used whole wheat ziti for the pasta and I used a bit more fresh basil than the recipe called for. I also cut the chorizo links into little cubes instead of frying it loose. My husband really enjoyed it to. My only complaint was that I think you could use a little less extra virgin olive oil. There was oil left on our plates at the end of the meal. But a VERY fast and wonderful taste experience !!!
Kids and husband were happy, so this recipe really worked for us! The recipe did not say so, but I drained the chorizo after cooking. I also thought the olive oil/red wine mix would add too much oil overall to the dish, so I only used about half of it and it was perfect for us. I would like to add more vegetables to this dish, so next time some spinach and perhaps red peppers will be added.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 432
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how pickled vegetables add big flavor to a simple, healthy pasta dish.
Five-star swordfish steaks stuffed with spinach and feta cheese.
Classic flavors of the Mediterranean combine in this tantalizing tuna salad.