Thursday, May 2, 2013

Chicken Chorizo Sausage w/ Thin Spaghetti: Oh Em Gee

Hi, guys! Long time no see. Apologies for the absence - life has a crazy way of working.

In news, I moved from Connecticut back to Brooklyn! I'm so thrilled. The opportunities here are much more abundant and I feel like I'm back at home again.

Also, being back 'home' means cooking a lot more, since eating out in NYC can get pricey! I love going to Key Foods and picking out what looks good and loading up my basket for whatever I'm going to throw together for lunch.

And then I saw it.

And I freaked out.

Guys, no one understands. I love chorizo. Love, love, love it. I don't eat a lot of meat, but when I do it's chorizo and chicken sausage. I haven't been able to find this stuff ANYWHERE in Connecticut, so imagine my complete freak out when I saw it at Key Foods. I'm surprised they didn't call the funny farm people on me.

Regardless, I restrained myself and only bought one (even though they were ON SALE thank you very much) and put it in the freezer to decide what to do with it. This is the Holy Grail of chicken sausage people, it was not a light decision to decide what to make.

So I spend that weekend in another state halfway across the country, and came home and had to hit up the grocery store again because I am perpetually out of milk (I might survive on cereal. Don't judge me).

One of my absolute favorite things to do is check the discount produce box/bin/cart. The Key Foods near my house has a little box and I rummage through it on my way home from work every day to get fresh stuff on the cheap. I squealed when I saw they had zucchini (omg) and broccoli (omg) so I snagged those up and headed home to make delicious foods.

I'm a big fan of throwing stuff together and calling it a meal. Well, I mean, I guess that's what we ALL do but I really like doing it. Whatever. Lunch time rolled around and I like to make huge batches of food so I have leftovers for lunch/next dinner since I seem to always have too many irons in the fire.

So after this long rant about nothing, I bring to you!

Chicken Chorizo Sausage w/ Thin Spaghetti
1 package of al fresco chicken sausage w/ chorizo, sliced
1 medium zucchini, sliced
1 head of broccoli, cut into bite sized pieces
2 cloves of garlic, minced
1 apple (red), cubed into small pieces
Half a package of thin spaghetti
1/4 tsp red pepper flakes
Salt & pepper

You should be doing this during: Boil a large pot of water for your pasta. This is the easiest part of it: just let it keep on truckin' until it boils, throw in your pasta and cook to al dente via package directions. Don't forget to salt the heck out of the water. Once finished save 1 cup of pasta water and drain the rest.  Keep spaghetti to the side and don't snack on it.

Put your EVOO in a pan (enough to lightly coat it) and bring it to medium heat. Once the pan is all ready to go, toss in your broccoli and zucchini; salt and pepper to taste.
Let those marry together for a while, and then add in the chicken sausage. The sausage is already cooked so really you're just getting some color into it and letting the flavors meld.
Add in garlic and red pepper flakes, and reduce heat. Once the chicken sausage has some color on it, add in the apple (you don't want to cook the crap out of it, just enough so that it's refreshing but not cold).
Take your spaghetti and fold it into your chicken sausage love bath. Add in a bit of the pasta water at a time until you make something of a light sauce, as much or as little as you want. Once the pasta heats through again and everything is mixed together, you're finished! Transfer to a serving bowl and enjoy.

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