Chicken and Chorizo Pasta

This is an incredibly meaty and filling pasta recipe with ground chicken, spicy chorizo sausage, and chili peppers, among other seasonings. We enjoy the texture of the ground chicken mixed with the tomato sauce, making it sort of velvety to the tongue, but feel free to substitute it with grilled chicken.

• 15 ounces tomato sauce
• 16 ounces ground chicken
• 4 ounces chorizo
• 4-5 ounces Angel Hair pasta
• 6 small Roma tomatoes, chopped
• 1 small white onion, chopped
• 2 large jalapeno peppers, chopped
• 10 large fresh basil leaves, chopped (or 2 teaspoons dried basil)
• 3 + 1 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 1 teaspoon Cajun seasonings or chili powder (your preference!)
• 1 teaspoon minced garlic
• Grated parmesan to chop
• Pickled peppers to top (great use of your preserved peppers!)

Directions

1. Heat a large pan to medium and add 1 tablespoon olive oil and onion. Cook about 3 minutes.
2. Add chicken and chorizo and cook about 10 minutes, or until meats are cooked through thoroughly.
3. Add tomato sauce, Roma tomatoes, jalapeno, basil, red pepper flakes, seasonings, garlic and remaining olive oil. Bring to a quick boil.
4. Reduce heat to low and simmer.
5. Meanwhile, boil the angel hair pasta according to directions.
6. Serve pasta with your fabulous sauce!

NOTE: You can cook your pasta sauce ahead and let it simmer for hours to allow it to absorb more flavors. Also, as noted above, this is a great recipe to help you use up your preserved pickled peppers from your awesome harvest over the summer.)