I first made a version of this pasta sauce when I was studying for the Michigan bar and looking for something quick, easy, cheap and still actually filling enough to power me through an hours-long study session. Since then, this recipe has evolved into a weeknight go-to that is so easy, it will have Sandra Lee wishing she thought of it. Truly the “semi-homemade” meal, it’s one of my favorite dishes lately. And, in keeping with the “theme” of this dish (fast! easy!), I’m signing off with a short post today — it’s close to midnight on a Sunday night and I have to get up early for work. Oh, the joys of a full-time job…
Yield: Enough for about 1 lb. of pasta, plus a little extra
Spicy Chorizo Pasta Sauce:
2 teaspoons olive oil
1/2 large zucchini or 1 small zucchini, diced
1/2 cup carrots, diced
1 1/2 cups cremini mushrooms, sliced
1 package Trader Joe’ Soy Chorizo
1 (approx. 18-20 oz.) jar Marinara Sauce*
1. In a large, deep saucepan or Dutch Oven, saute zucchini and carrots in olive oil on medium-high heat for 3-4 minutes, or until zucchini begins to soften and vegetables release their liquid.
2. Add mushrooms and saute until they begin to soften. Add chorizo and crumble with spoon. Add pasta sauce and heat through. Serve over your favorite type of pasta (I like spaghetti or fusilli for this dish), or spaghetti squash.
* I used Trader Joe’s traditional marinara, which is my favorite