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 oregano
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
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 oregano, and the remaining almonds. Side with the fresh green salad. Stunningly simple, Chef!
Rub Mix - 20ml
Fresh Cream - 50ml
Penne Pasta - 100g
Almonds - 10g
Danish-style Feta - 20g
White Balsamic Vinegar - 7,5ml
Sliced Pork Chorizo - 50g
Grated Italian-style Hard Cheese - 40ml
Fresh Oregano - 3g
Salad Leaves - 20g
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 oregano, and the remaining almonds. Side with the fresh green salad. Stunningly simple, Chef!
Rub Mix - 40ml
Fresh Cream - 100ml
Penne Pasta - 200g
Almonds - 20g
Danish-style Feta - 40g
White Balsamic Vinegar - 15ml
Sliced Pork Chorizo - 100g
Grated Italian-style Hard Cheese - 80ml
Fresh Oregano - 5g
Salad Leaves - 40g
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 oregano, and the remaining almonds. Side with the fresh green salad. Stunningly simple, Chef!
Rub Mix - 60ml
Fresh Cream - 150ml
Penne Pasta - 300g
Almonds - 30g
Danish-style Feta - 60g
White Balsamic Vinegar - 22,5ml
Sliced Pork Chorizo - 150g
Grated Italian-style Hard Cheese - 125ml
Fresh Oregano - 8g
Salad Leaves - 60g
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 oregano, and the remaining almonds. Side with the fresh green salad. Stunningly simple, Chef!
Rub Mix - 80ml
Fresh Cream - 200ml
Penne Pasta - 400g
Almonds - 40g
Danish-style Feta - 80g
White Balsamic Vinegar - 30ml
Sliced Pork Chorizo - 200g
Grated Italian-style Hard Cheese - 160ml
Fresh Oregano - 10g
Salad Leaves - 80g
Frequently Asked Questions
What is the preparation time for Chorizo Alfredo?
The preparation time for Chorizo Alfredo with Italian-style hard cheese & fresh oregano is between 15 and 30 minutes.
What is the total time required to make Chorizo Alfredo with Italian-style hard cheese & fresh oregano?
The total time required to make Chorizo Alfredo with Italian-style hard cheese & fresh oregano is between 25 and 40 minutes.
How many servings does Chorizo Alfredo provide?
4 servings
What are the main ingredients in Chorizo Alfredo?
What is the nutritional information of Chorizo Alfredo?
Calories: 947, Carbs: 87 grams, Fat: grams, Protein: 41.3 grams, Sugar: 6.8 grams, Salt: 1689.6 grams
How do I prepare Chorizo Alfredo?
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. AMAZING ALFREDO: Plate up a heaping helping of the creamy chorizo alfredo. Top with the remaining cheese, the oregano, 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.
What should be prepared from my kitchen to make Chorizo Alfredo?
How many calories does Chorizo Alfredo have?
947 calories
How much fat content does Chorizo Alfredo have?
grams