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Myself *Catholicsoupqueen* "Johnny Marzetti" with a Kick (or 2)
Date of last review
Mon February 16, 2009
It's not Kosher, but it sure is pasta & it's so good! Chorizo is a sausage that has a bit of a kick to it. If you're brave & like the heat, go for the whole chorizo sausage link (or even 2)instead of the bulk pork sausage in this recipe. The creamy pasta sauce is not only flavorful, but really pretty too.
I was inspired by the sale of chorizo at the market and determined to make something good and low carb.
One box of Dreamfields elbows
(or use squash instead, if you prefer)
2 cloves of minced garlic
1/2 medium onion, chopped
1/2 cup diced bell peppers (I use trader joes frozen tri-color)
1/2 of one raw chicken chorizo link, casings removed
1/2 lb. bulk mild pork sausage
1 Tbsp butter
1 Tbsp carbalose flour
1/4 cup heavy cream
1 jar of Bella Vita L/C pasta sauce (I used the garlic flavored)+ a bit of water
1/4 cup each mozzarella & cheddar cheeses
How To Prepare:
Cook pasta (or squash), as desired (May boil water & cook while preparing the sauce).
In a large skillet over medium high heat, saute the chorizo, sausage, onion and bell peppers until all the pink is gone and onions are well cooked, too. Add the garlic and saute' for 1 to 2 minutes more. Drain if necessary. Transfer meat and peppers into a stockpot.
In the same skillet (now empty) over medium heat, melt butter and stir in the carbalose flour. This will begin to thicken and brown some. Whisk in the cream, stir and cook until slightly thickenned. Pour into the stock pot of meat & peppers and add the pasta sauce, plus a bit of water (@ 1/4 cup to shake out the remaining product from the jar). Heat on medium for 5 more minutes stirring occasionally. Combine with the pasta (or Squash), sprinkle with cheese and serve immediately or melt cheese further over the dish with a lid in place for a couple of minutes.
Number of Servings:
Carbs per serving - include all nutritional information if known: