This past week was filled with unpacking, putting away, moving stuff around, figuring that I didn’t like where I put something, moving it again, looking for missing boxes, baking, cooking, figuring out my gas oven, and chasing toddlers. It was hectic. Hubby was trying to figure out his schedule, what uniform to wear, where his uniforms are, where his shirts are and whether or not his ribbons were correctly assembled. Just insanity.
I got to a point I needed dinner and I needed it fast. I tried something new.
Penne with Arugula, Chorizo, and Romano:
Adapted from Cooks Illustrated (yes, it’s one of my favorite publications and I turn to it a lot)
1 Tablespoon EVOO
8 oz chorizo, sliced into thin disks
3 shallots, chopped
5 garlic cloves, minced
1/2 cup dry white wine
1 cup chicken broth
1 Tablespoon salt
1 lb penne (I made mine from scratch, but…a box would work just fine)
1 cup grated Romano
1 box of baby arugula (5 oz)
Heat oil in skillet until shimmering. Add chorizo and cook 2-3 minutes per side, until browned. Transfer to paper toweled plate. Add shallots to skillet and cook until softened. Add garlic and cook 30 seconds. Add wine (and if you’re paranoid like me, have your husband stand over you with lid to skillet incase you start a fire…), reduce for 1 minute and add broth. Cook for 3 minutes.
Cook pasta. Drain and return to pot. Add the sauce, chorizo, cheese and arugula – toss until arugula is wilted. 1 minute. Serve.
I grated a little extra Romano over the top.
My husband and I agree, this was fantastic! Definitely a great spring/summer meal. My kids…they obviously don’t like arugula, but they loved the pasta and Chorizo.
This was a great dinner to throw together in a pinch. Definitely keeping it for future dinners.
Hopefully things will slow down to a normal pace soon. Everything is put away, we just need to breakdown the cardboard jungle in our garage.