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  • Roasted Chorizo, Garlic and Vegetable Farfalle
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    Roasted Chorizo, Garlic and Vegetable Farfalle



    • 16 oz Premio Chorizo Sausage
    • 1 large carrot, peeled
    • 1 red bell pepper
    • 1 medium zucchini
    • 1 medium yellow squash
    • 1 medium red onion, sliced into 1/4" rounds
    • 1 large fresh garlic cluster
    • Fresh basil, shredded
    • 1 medium tomato, diced
    • 3/4 cup fresh shredded Romano or Asiago cheese
    • 16 oz quality brand Farfalle pasta
    • Olive oil
    • Salt and pepper to taste

    How to make Roasted Chorizo, Garlic and Vegetable Farfalle:

    Turn oven to 350. Cut the top off of the garlic cluster, pour 1 tsp olive oil over it and roast in garlic roaster or aluminum foil for 1 hour or until garlic cloves are tender. Remove from oven, let cool and carefully remove cloves from their paper. Set aside.
    Set the oven to broil. Slice the Premio Chorizo sausage into pennies. Julienne all veggies but onion to a uniform size, approx 2 1/2 to 3 " long. Drop carrots into boiling water for 3 - 5 minutes to lightly soften them. Toss all vegetables but the onion into a bowl, drizzle 1 - 2 TSP olive oil over them, salt and pepper to taste and toss to coat them evenly. Spill them onto a cookie sheet, leaving room for the onion slices. Spill the Chorizo sausage onto the pan and fit in with the veggies. Brush each onion slice front and back with olive oil and place flat amongst other veg on cookie sheet. Place cookie sheet under the broiler and turn veggies and sausage several times to roast them evenly.
    Prepare 16 oz farfalle pasta to order. Drain and toss all ingredients together with 2 - 3 TSP olive oil, garlic cloves, cheese and basil, adding salami or ham if desired. Toss carefully to avoid smashing soft cloves or veg. Garnish with diced tomato and shredded basil, serve with crusty bread. Serves 6.


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