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Servings: 3 to 4
Total Time: 30 minutes
Ingredients
- 1/2 pound ground chorizo sausage
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 14.5 ounce can tomato puree
- 1 cup beef broth
- 1 TBSP diced jalapeno
- 1/2 tsp red pepper flakes
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded Monterey jack cheese
- 8 ounces dry elbow macaroni
- salt & pepper
Directions
- Cook the chorizo and onion in a dutch oven or large pan over medium-high heat breaking up the chorizo as it cooks, about 5 minutes. Using a slotted spoon move the chorizo and onion mixture to a bowl lined with a paper towel. Drain any grease from the pan and wipe clean.
- Return the chorizo and onion to the clean pan and place on the stove over medium-high heat. Add the garlic and cook while stirring until garlic becomes fragrant, about 1 to 2 minutes.
- Add the tomato puree, beef broth, jalapeno, red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil then stir in the macaroni, cover the pan and reduce heat to medium-low. Cook until pasta is tender, around 10 minutes.
- Take off the heat and stir in the cheeses, add salt and pepper to taste.
