Creamy pasta, salty chorizo, and cheese in one recipe? You deserve all the deliciousness, Chef! A homemade alfredo sauce made with a special UCOOK rub mix is soaked up by al dente penne pasta, which is dotted with salty chorizo, fresh parsley & strands of grated Italian-style hard cheese. Served with a feta & toasted almond salad to cut through the decadence.
Chorizo Alfredo
Chorizo Alfredo
with Italian-style hard cheese & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Almonds
- Danish-style Feta
- Fresh Cream
- Fresh Parsley
- Grated Italian-style Hard Cheese
- Penne Pasta
- Rub Mix
- Salad Leaves
- Sliced Pork Chorizo
- White Balsamic Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
PENNE FOR YOUR THOUGHTS
Boil the kettle. Place a pot over medium heat. Add the rub mix, 300ml [600ml]|#7DA0D7 of boiling water, the cream, and seasoning. Mix until fully combined. Bring up to a boil, and add the pasta. Cook until the sauce has thickened and the pasta is cooked al dente, 12-15 minutes. Add more boiling water if it reduces too quickly.
NUTTY FETA SALAD
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss together the green leaves, ½ the almonds, the feta, the balsamic vinegar (to taste) and a drizzle of olive oil, and seasoning.
CHORIZO & CHEESE
When the pasta is cooked, add the chorizo, ½ the cheese, and seasoning. Mix until fully combined.
AMAZING ALFREDO
Plate up a heaping helping of the creamy chorizo alfredo. Top with the remaining cheese, the parsley, and the remaining Almonds. Side with the fresh green salad. Stunningly simple, Chef!
PENNE FOR YOUR THOUGHTS
Boil the kettle. Place a pot over medium heat. Add the rub mix, 300ml [600ml]|#7DA0D7 of boiling water, the cream, and seasoning. Mix until fully combined. Bring up to a boil, and add the pasta. Cook until the sauce has thickened and the pasta is cooked al dente, 12-15 minutes. Add more boiling water if it reduces too quickly.
NUTTY FETA SALAD
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss together the green leaves, ½ the almonds, the feta, the balsamic vinegar (to taste) and a drizzle of olive oil, and seasoning.
CHORIZO & CHEESE
When the pasta is cooked, add the chorizo, ½ the cheese, and seasoning. Mix until fully combined.
AMAZING ALFREDO
Plate up a heaping helping of the creamy chorizo alfredo. Top with the remaining cheese, the parsley, and the remaining Almonds. Side with the fresh green salad. Stunningly simple, Chef!
PENNE FOR YOUR THOUGHTS
Boil the kettle. Place a pot over medium heat. Add the rub mix, 900ml [1.2L]|#7DA0D7 of boiling water, the cream, and seasoning. Mix until fully combined. Bring up to a boil, and add the pasta. Cook until the sauce has thickened and the pasta is cooked al dente, 12-15 minutes. Add more boiling water if it reduces too quickly.
NUTTY FETA SALAD
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss together the green leaves, ½ the almonds, the feta, the balsamic vinegar (to taste) and a drizzle of olive oil, and seasoning.
CHORIZO & CHEESE
When the pasta is cooked, add the chorizo, ½ the cheese, and seasoning. Mix until fully combined.
AMAZING ALFREDO
Plate up a heaping helping of the creamy chorizo alfredo. Top with the remaining cheese, the parsley, and the remaining Almonds. Side with the fresh green salad. Stunningly simple, Chef!
PENNE FOR YOUR THOUGHTS
Boil the kettle. Place a pot over medium heat. Add the rub mix, 900ml [1.2L]|#7DA0D7 of boiling water, the cream, and seasoning. Mix until fully combined. Bring up to a boil, and add the pasta. Cook until the sauce has thickened and the pasta is cooked al dente, 12-15 minutes. Add more boiling water if it reduces too quickly.
NUTTY FETA SALAD
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss together the green leaves, ½ the almonds, the feta, the balsamic vinegar (to taste) and a drizzle of olive oil, and seasoning.
CHORIZO & CHEESE
When the pasta is cooked, add the chorizo, ½ the cheese, and seasoning. Mix until fully combined.
AMAZING ALFREDO
Plate up a heaping helping of the creamy chorizo alfredo. Top with the remaining cheese, the parsley, and the remaining Almonds. Side with the fresh green salad. Stunningly simple, Chef!
Frequently Asked Questions
What is the preparation time for Chorizo Alfredo?
The preparation time for Chorizo Alfredo with Italian-style hard cheese & fresh parsley is between 15 and 30 minutes.
What is the total time required to make Chorizo Alfredo with Italian-style hard cheese & fresh parsley?
The total time required to make Chorizo Alfredo with Italian-style hard cheese & fresh parsley is between 25 and 40 minutes.
How many servings does Chorizo Alfredo provide?
4 servings
What are the main ingredients in Chorizo Alfredo?
Almonds, Danish-style Feta, Fresh Cream, Fresh Parsley, Grated Italian-style Hard Cheese, Penne Pasta, Rub Mix, Salad Leaves, Sliced Pork Chorizo, White Balsamic Vinegar
What is the nutritional information of Chorizo Alfredo?
Calories: 946.6, Carbs: 87 grams, Fat: grams, Protein: 41.3 grams, Sugar: 6.8 grams, Salt: 1689.6 grams
How do I prepare Chorizo Alfredo?
AMAZING ALFREDO: Plate up a heaping helping of the creamy chorizo alfredo. Top with the remaining cheese, the parsley, and the remaining almonds. Side with the fresh green salad. Stunningly simple, Chef! CHORIZO & CHEESE: When the pasta is cooked, add the chorizo, ½ the cheese, and seasoning. Mix until fully combined. NUTTY FETA SALAD: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss together the green leaves, ½ the almonds, the feta, the balsamic vinegar (to taste) and a drizzle of olive oil, and seasoning. PENNE FOR YOUR THOUGHTS: Boil the kettle. Place a pot over medium heat. Add the rub mix, 300ml [600ml]|#7DA0D7 of boiling water, the cream, and seasoning. Mix until fully combined. Bring up to a boil, and add the pasta. Cook until the sauce has thickened and the pasta is cooked al dente, 12-15 minutes. Add more boiling water if it reduces too quickly.
What should be prepared from my kitchen to make Chorizo Alfredo?
Almonds, Danish-style Feta, Fresh Cream, Fresh Parsley, Grated Italian-style Hard Cheese, Penne Pasta, Rub Mix, Salad Leaves, Sliced Pork Chorizo, White Balsamic Vinegar
How many calories does Chorizo Alfredo have?
946.6 calories
How much fat content does Chorizo Alfredo have?
grams
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