Wow! Have I got another dish for you!? This dish has just the right amount of spice and can definitely bring out the “dew drops” on the forehead… ha! The chorizo and peppers in adobo sauce definitely give it the right amount of heat. I have made this dish for years and this is another one of Josh’s favorites! Hope ya can handle it! Please enjoy!
Makes: 4 servings
Here’s what you’ll need:
10 oz uncooked chorizo sausage (pork or beef)
2 cloves garlic, minced
3 (14 oz) cans chicken broth
2 cups bottled salsa (I used my recipe for “homemade salsa”)
1-2 chipotle peppers in adobo sauce, drained and finely chopped
1/2 red onion, chopped
1/2 red bell pepper, chopped
1 zucchini, small, chopped
1 tsp dried oregano
1 tsp ground cumin
10 oz. vermicelli or angel hair pasta
2/3 cup shredded mozzarella cheese (I used italian blend)
1/4 cup snipped fresh cilantro (I used dried cilantro)
Remove casing from chorizo (if present). Crumble chorizo. In a 4-quart dutch oven cook chorizo and garlic until chorizo is brown; drain off fat.
Stir broth, salsa, cumin, chipotle pepper, oregano, zucchini, onion, and red bell pepper into dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes…
Add vermicelli and simmer for another 10-15 minutes or until vermicelli is tender, stirring occasionally…
Add mozzarella cheese and cilantro, stir until cheese is melted…
Transfer to a serving dish. Sprinkle with mozzarella cheese and cilantro (or flat-leaf parsley).