I have really been on a sun dried tomato kick for the last few weeks, so it shouldn’t come as a surprise that I was craving them at work. I had to get some supplies for this upcoming weekend, so I headed to (sadly) the Giant after work. Shockingly, this bastion of gourmet delights didn’t sell goat cheese or won ton wrappers (my intent was to try a dumpling with the cheese, sun dried tomatoes, mushrooms and basil), forcing me to improvise. What I ended up with looked so much like a bolognese sauce, I had to coin the dish Faux-lognese!
The problem with grocery shopping on an empty stomach is that you end up with a shopping cart worth of items…in a hand basket. I knew I had fresh basil and green onions from my hippie box, so I started fashioning the idea of a creamy sun dried tomato sauce in my head.
2-3 ounces of sun dried tomatoes, julienned
2 cloves minced garlic (my dirty little secret: I sometimes buy bottled minced garlic as a time saver)
2 stalks of green onions, diced
4 ounces of shiitake mushrooms, sliced
2/3 cup of light cream
3 links of chorizo, removed from their casing
Fresh basil, coarsely chopped
8 ounces pasta, cooked and drained.
Grated parmesan cheese (optional)
As usual, start to boil the water for the pasta, salt it when it comes to a boil and then pour in the pasta. Drain when the pasta is al dente. While the pasta is cooking, squeeze out the chorizo from its casing and into a saucepan over medium high heat. With a spatula, ground up the chorizo and saute it until cooked throughout. Remove the finished chorizo from the saucepan and set it aside. Reduce the heat only slightly. Toss the green onions, garlic, sun dried tomatoes (taking care to keep as much of its olive oil out of the sauce), basil and mushrooms into the pan. Once the onions turn slightly soft, reduce the heat to medium low and add the cream. Stir until the mixture starts to thicken and then add the chorizo. Give the mixture one more stir to coat the sausage and serve atop the pasta of your choice (did I also mention I’m on an orzo kick…so no surprise which pasta I chose). Feel free to add some grated parmesan (again, no shock that I used another opportunity to add cheese to a dish).
Just as a side note, this dish only took me a total of 25 minutes to make…so it could easily go in my “Fast Food” series.Print This Recipe