Reviewed: Sep. 22, 2009

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.

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Angel

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Reviewed: Aug. 19, 2009

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 !!!

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cheesemaker

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Watkins Glen, New York, USA

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Reviewed: Apr. 11, 2009

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.

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Oh-Be-Joyful

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Reviewed: Aug. 1, 2007

I love this dish. I use balsamic vinegar and turkey sausage. I have made it several times and it never disappoints.

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STEPHIE71

Cooking Level: Intermediate

Home Town: Suffield, Connecticut, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Oct. 17, 2006

This recipe was very good. The chorizo sausage was a little spicy for me, so I will use a different type next time.

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K.Carson

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Reviewed: May 27, 2006

This recipe has become my favorite covered dish to bring to parties. I use chopped deli ham instead of the chorizo and sometimes add black olives. Everyone just loves it!

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CUKINWDEB

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Reviewed: Aug. 28, 2005

I made it with a locally made chorizo that is very lean. I added 1/2 cup red onion with the garlic and lightly cooked them. We both loved it.

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Zee Baldwin

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Reviewed: Aug. 4, 2005

This is very unusual, but quite delicious. The ingredients call for red wine, but the directions state vinegar, so I deduced that the recipe truly calls for red wine vinegar. I did not have red wine vinegar, so I used a little cider vinegar. I omitted the olive oil because the chorizo contributed enough oil into the mix. I will definitely make this again.

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HEBH

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Jul. 26, 2005

5 stars for great tasting and being extremely easy. I recommend making it the way it's written, because the chorizo provides all the great, interesting flavor.

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Noah Whey

Cooking Level: Expert

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Reviewed: Jun. 8, 2005

This was a good, easy dish to make. We left out the pine nuts, added extra basil, and used a different type of sausage. We also used a mixture of red wine and balsamic vinegar with the olive oil.

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nyreneb

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Reviewed: Jul. 26, 2000

I had been so busy one day that I didn't have the energy to make dinner. I tried this recipe on a whim,and couldn't believe how easy it was. It also tasted great! Even my 2 year old ate it and he's very picky. I didn't use as much oil and vinegar as the recipe called for and it was fabulous!

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RUFANN

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Reviewed: Feb. 28, 2000

My husband and I love pasta. We especially loved this easy, quick recipe. My substituted chirizo ground for ham and drained and omitted the oil and vinegar. It was great---my 2 year old loved it too!

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