Skillet Sopa Seca with Chorizo and Black Beans

I did tell you that I've been totally loving America's Test Kitchen's Pasta Revolution.  Like I've said before we're a pasta family.  Or maybe we're a pasta family because I always choose to make things with pasta.  :)  Quite the conundrum. 

Tonight I decided to try the Skillet Sopa Seca with Chorizo and Black Beans because I've had chorizo in my freezer for forever.  I have been looking for a recipe to use the chorizo for a really long time.  A REALLY LONG TIME.  I'm kinda embarrassed at how long it's been in my freezer, but the dish turned out great.  So it's a good thing I waited for the right recipe.  :)

The only things I've changed are the amount of onion, omitting the chipotle chilis and altering the tomatoes.  Also I was out of cilantro.

Skillet Sopa Seca with Chorizo and Black Beans

8 oz. thin spaghetti, broken in half
2 tablespoons vegetable oil
1/4 of an onion, diced
4 oz chorizo, crumbled
2 garlic cloves, minced
2 cups low-sodium chicken broth
1 (15 oz) can black beans, rinsed
4 oz tomato sauce
1 (10 oz) can rotel tomatoes
1/2 cup monterey jack cheese, shredded

Toast thin spaghetti in 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat, tossing frequently with tongs, until golden, about 4 minutes; transfer to paper towel-lined plate.

Add remaining 1 tablespoon oil and onion to skillet and cook over medium heat until softened, 5-7 minutes.  Stir in chorizo and cook till browned.  Stir in garlic and cook until fragrant, about 30 seconds.

Stir in broth, beans, tomatoes, and toasted thin spaghetti.  Cover, increase heat to medium-high, and cook at vigorous simmer, stirring often, until pasta is tender, about 10 minutes. 

Off heat, sprinkle with Monterey Jack over top.  Cover and let stand until cheese melts. 2-4 minutes.  Serve with sour cream, avocados or thinly sliced scallions.

Gnocchi with Mushrooms and Cream Sauce

I had a bunch of mushrooms on hand that I needed to use so I decided to give America's Test Kitchen Gnocchi with Mushrooms and Cream Sauce a try.  The recipe comes from their Pasta Revolution cookbook.  You'll probably see more recipes because we're a pasta loving house.  :)

I also substituted the mushrooms in the recipe for what I had on hand.  I used plain old button mushrooms, dried shittake mushrooms and vidalia onion.  Also substituted half and half for the heavy cream.  The only difference with using half and half is that I needed to cook it quite a bit longer to get the sauce to thicken.  We're talking 15-20 minutes longer, so do keep that in mind if you have a time constraint.

Gnocchi with Mushrooms and Cream Sauce

1 pound vacuum-packed gnocchi
salt and pepper
4 tablespoons unsalted butter
2 ounces cremini mushrooms, trimmed and sliced thin
2 shallots, minced
1/4 ounce dried porcini mushrooms, rinsed and minced
2 garlic cloves, minced
2 teaspoons all-purpose flour
1 teaspoon minced fresh thyme
2 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 cup dry white wine
3/4 cup frozen peas, thawed
2 tablespoons minced fresh parsley

1. Bring 4 quarts water to boil in large pot.  Add gnocchi and 1 tablespoon salt and cook until gnocchi are just tender and floating, about 2 minutes.  Drain gnocchi.

2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat.  Add gnocchi and cook, stirring occasionally until golden brown, 5 to 7 minutes; transfer to plate.

3. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat.  Add cremini mushrooms, shallots, and porcini, cover, and cook until cremini mushrooms have released their liquid, about 4 minutes.  Uncover and continue to cook, stirring often, until cremini mushrooms are well browned, 5 to 7 minutes.

Look at all those yummy mushrooms!  :)

4. Stir in garlic, flour and thyme and cook until fragrant, about 30 seconds. Stir in broth, cream, and wine and simmer until sauce has thickened slightly and reduced to 2 cups, 8-10 minutes.

5. Fold in gnocchi and peas and cook until gnocchi are well coated and peas are heated through, about 1 minute.  Season with salt and pepper to taste, sprinkle with parsley, and serve.