Vegetable Chorizo Penne
- Author
- Christian Leue
- Servings
- 2 to 3
- Category
- Dinner
Ingredients
- Salt
- ½ pound penne
- 2 whole eggs plus 1 yolk, beaten
- 2 ounces finely grated viejo manchego (or 50:50 parmigiano:pecorino)
- 1 tsp Salvador
- 3 Tbsp olive oil
- 4 ounces hard Spanish chorizo, 1/4 inch dice (hot or mild as you prefer)
- 1 medium onion, 1/2 inch dice
- 2 large yellow squash (seeded, 1/2 inch dice)
- 1/2 tsp Dali
Directions
- Boil 3 quarts of water and 1 1/2 tablespoons of sea salt in a large pot, add the penne and stir well.
- Beat the eggs and cheese together with the Salvador.
- Add the oil to a deep skillet over medium high heat, add the chorizo pieces and cook for 2-3 minutes, add the onion and squash and Dali and cover for 5 minutes, remove cover and cook, stirring frequently, for 3-4 minutes more, or until most of the liquid has evaporated. Remove from heat.
- Reserve a cup of pasta cooking water and drain the penne. Add the penne to your skillet. While stirring, add the beaten eggs and cheese, continue to mix well, the goal is to coddle the eggs with the residual heat in the pasta, which results in a smooth sauce. If the sauce ends up too thick, thin with some of the pasta water.
- Serve immediately. Can be topped with additional spice or cheese, as desired.