Meat and Pasta Recipes You Should Try: Spice Up Your Taste Bud with This Amazing Combination of Meat and Pasta
By Ida Smith
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About this ebook
Meat and pasta seem like two faithful lovers that stick so strongly to each other through the rocky way of unskilled hands. But you need to be familiar with the various recipes if you must christen yourself a "chef," and that is achievable.
So, if you are looking for simple recipes to make from meat and pasta, here is your chance.
Ida Smith
IDA SMITH enjoys disappearing into a good story, whether she’s reading or writing it. Ida believes life rarely happens the way we plan, so she writes of fictional characters traveling Jagged Journeys. Ida’s stories capture our imagination—leaving us wondering: “What if that were me?” Ida lives in the Pacific Northwest with her family where she enjoys scrapbooking, gardening, and the outdoors.
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Meat and Pasta Recipes You Should Try - Ida Smith
Introduction
Every chef knows that preparing lovely and tasty pasta and meat recipes come with lots of expectations from your guests or family members, and you can’t afford to disappoint them or yourself. And the only way out is knowing some special and exciting meat and pasta recipes that will make everyone love your dishes and drool at the sight of the plate. So, grab your apron and let’s dive in!
Chorizo Parsley Pasta
A plate of food on a table Description automatically generatedParsley on pasta is the truest greeneries that will give you the lovey-dovey chef feeling, especially when chorizo has warmed its way into the plate.
List of Ingredients:
− 12oz. pasta. Orecchiette. Cooked and drained according to package instruction.
− ¾ lb. fresh chorizo, casings removed
− 2 ¼ tsp. tomato paste
− 2 shallots, finely chopped
− 2 ½ cups chicken broth, low-sodium
− 2 ½ tbsp. olive oil
− 1 (14oz.) can chickpeas. Drained and rinsed
− 2 tbsp. freshly chopped parsley
− ½ tsp. red pepper flakes. Crushed
− A pinch of kosher salt
− Parmesan cheese, grated
− Lemon zest
Preparation:
Over medium heat, heat the oil in a large skillet and fold in the shallots and cook for 3 minutes. Stirring occasionally till it cooked through and browned.
Toss in the chorizo and cook for 4 to 6 minutes, stirring and crumbling to pieces.
Whisk in the tomato paste and red pepper, stirring for 1 minute till it browns.
Fold in the broth and sauté for 15 minutes till the sauce thickens.
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