Roasted Chorizo, Garlic and Vegetable Farfalle Recipe
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16 ounces Premio Chorizo Sausage
1 carrot - large in size and peeled
1 red bell pepper
1 yellow squash
1 red onion - sliced into 1/4
1 fresh garlic cluster
Fresh basil - shredded
1 tomato - diced
3/4 cup fresh shredded Romano or Asiago cheese
16 ounces quality brand Farfalle pasta
Salt and pepper to taste
Turn oven to 350 degrees F.
Cut the top off of the garlic cluster, pour 1 tsp olive oil over it and roast in garlic roaster or aluminum foil for 1 hour or until garlic cloves are tender.
Remove from oven, let cool and carefully remove cloves from their paper.
Set the oven to broil.
Slice the Premio Chorizo sausage into pennies.
Julienne all veggies but onion to a uniform size, approx 2 1/2 to 3 inches long.
Drop carrots into boiling water for 3 - 5 minutes to lightly soften them.
Toss all vegetables but the onion into a bowl, drizzle 1 - 2 tablespoons olive oil over them, salt and pepper to taste and toss to coat them evenly.
Spill them onto a cookie sheet, leaving room for the onion slices.
Add the chorizo sausage onto the pan and mix it in with the veggies.
Brush each onion slice front and back
with olive oil and place flat amoung other vegetables on cookie sheet.
Place cookie sheet under the broiler and turn veggies and sausage several times to roast them evenly.
Prepare 16 oz farfalle pasta according to package directions. Drain and toss all ingredients together with 2 - 3 TSP olive oil, garlic cloves, cheese and basil, adding salami or ham if desired. Toss carefully to avoid smashing soft cloves or veg. Garnish with diced tomato and shredded basil, serve with crusty bread. Serves 6.
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