Chorrizo & Portobello Pasta
This is for all you goat cheese lovers out there….and this is for all my non goat cheese lovers. I say this because I couldn’t stand soft goat cheese. Gross. Disgusting. Barf. Eww that flavor. Yup that was me, a goat cheese hater. My husband insisted he wanted to make this meal and by all means I sent him on his jolly way to making this plateful of grotesquely smelling cheese.
This night would be a night we ate for ourselves, I would have cereal for all I cared. While he was making this dish, the aroma of goat cheese began to fill the entire house. Did it become more appealing, absolutely not. Once he finished this dish he desperately wanted me to try it, so as any good wife would do, I did so. To my surprise, I actually didn’t mind the bite I tried. As I took a couple more bites my mouth was in utter confusion. Some bites tasted beautiful while others tasted like a raw milk straight from a goat. Blah. The problem lied within the chunks of cheese that hadn’t fully been melted and squished themselves up into the crevice of many noodles. These were the bites I despised. I found myself enjoying the faint taste of the cheese if it were spread evenly amongst the meal.
Needless to say, I melted the remainder of the cheese in my small little bowl and accomplished the task in eating my very first meal containing goat cheese.
Now, with that in mind, my husband made this dish again about a week ago. I actually was looking forward to it this time around and I must say, I actually enjoyed it. I strongly believe a little goat cheese goes along way. If you want to ease yourself into it, than I suggest this recipe.
- 2 onions, diced
- 1/2 pound chorizo
- 2 tbsp butter, divided
- 4 tbsp oil, divided
- 1 and 1/2 tsp salt, divided
- 1/2 tsp sugar
- 1 1/2 lb portobello mushrooms
- 1/4 cup parsley, chopped
- 1 cup goat cheese
- 3 tbsp parmesan cheese
- 1 lb Rigatoni pasta
- 3/4 cup pasta water
In a large skillet add onions, chorizo, 1 tbsp butter and 2 tbsp oil.
Add 1 tsp salt and sugar and cook over medium heat, stirring frequently until onions are browned and caramelized. Transfer to a large bowl.
Meanwhile, slice the mushrooms to be roughly 1/4 inch thick. In the same skillet, melt 1 tbsp butter and 1 tbsp oil. Add mushrooms and 1/2 tsp salt. Cook over medium heat until tender and browned.
Stir mushrooms into large bowl of onions and chorizo. Toss with your fresh parsley and set aside.
Begin to cook the pasta according to package instructions. Reserve 3/4 cup pasta water.
In that same large bowl of all your goodies, toss the pasta and 1/2 cup pasta water, goat cheese, 3 tbsp Parmesan and 1 tbsp oil. If pasta still seems a little dry, add remaining pasta water.**
**If you are not yet a goat cheese lover, please try this recipe and be sure to stir until all goat cheese is melted. If you are a goat cheese lover, you can leave chunks throughout. :)