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Good Idea to Serving Yummy Chorizo with pink sauce

Hoping to eat Chorizo with pink sauce a 5-star restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with useful procedures on cooking a Chorizo with pink sauce like a famous chef made.

Chorizo with pink sauce

We hope you got insight from reading it, now let's go back to chorizo with pink sauce recipe. You can have chorizo with pink sauce using 9 ingredients and 4 steps. Here is how you cook it.

To cook an extraordinary Chorizo with pink sauce, here are the materials required:

  1. Take 1 Packet of bow tie pasta (penne also a good option).
  2. Use 2 of Good sized Chorizo.
  3. Use 2 of Tomatoes (I used my soft ones from the bunch).
  4. Get 1 Tub of cream cheese (spreadable 250g).
  5. You need 1 of Garlic clove.
  6. Prepare 1 of Small bag of baby spinach.
  7. Provide 1 of Small chilli (dried).
  8. Prepare 1/2 Bag of Mozzarella (half of 250g bag).
  9. Use to taste of Salt and Pepper.

After readying the components, next you are ready to prepare your tasty Chorizo with pink sauce by following the procedures on this section:

  1. Boil water then add bow tie pasta with salt to taste..
  2. While pasta is cooking slice the Chorizo on an angle (even slices, not to thick) add to a pot with oil. While that is frying add some diced garlic, small pinch of Italian herbs, diced tomatoes and diced chilli (chilli optional). Once garlic and tomato is softened add whole tub of cream cheese. Simmer until blended and creamy. Set aside..
  3. Drain pasta well and stir through baby spinach. Add more salt (salt to desire)..
  4. Stir in cream sauce with Mozzarella and serve! Enjoy 😎🤤🌶🧀🥄.

I imagine the chorizo must be delicious in a creamy sauce with chicken too! I use it a lot with chicken but I think always in a tomato based sauce! Mix together Sauce in a bowl. Mix together Thickener in a small bowl. Heat oil in a skillet over medium high heat.

Recipe : Chorizo with pink sauce

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step by step to make Chorizo with pink sauce

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