Despite the fact that I didn't dig on barbecue sauce I always participated in this pre-BBQ chicken ritual. It was part of a family food tradition and I didn't want to be excluded. Even though I reference the routine like it was a thing of the past, this tradition has never gone away. The barbecues have moved to a different house. The backyard has changed from a pool setting to the pier on the lake. Mom doesn't police the sausage pieces to kid ratio any longer. And there are waaaaaay more than six toothpicks these days to accommodate our ever growing clan. But we still have that individually sliced sausage appetizer with one toothpick per family member every time we have a family barbecue.
Chorizo Pasta with Chipotle Cream Sauce
Loosely adapted from Food Network
- 1 ounce olive oil
- 1 yellow bell pepper, cut into strips
- 1/2 red onion, sliced
- 2 links of chorizo sausage, cut in bias slices
- 1/2 cup heavy cream
- Chipotle Sauce, recipe follows
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 9 ounces cooked bowtie or penne pasta
- 2 ounces Parmesan, grated
- 1 tablespoon diced scallion
1. Make Chipotle Sauce.
- 1/2 cup BBQ sauce
- 1/4 cup canola oil
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon red chili flakes
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground black pepper
2. In saute pan over high heat, add olive oil and sausage links. Sear links until browned. Remove sausage from pan and drain on paper towels. Add onions and bell peppers to the pan and cook until softened.
Lower heat to medium. Return the sausage to the pan.
3. Then add cream, chipotle sauce, salt and pepper.
Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with , scallions or parsley and more grated Parmesan.