My job is to eat. Whether it’s eating at home, out at restaurants, on cruise ships or during land tours, I’m an expert in eating. Because of this, I’ve had some pretty incredible meals throughout my tenure as a food professional. However, to this day, there’s one dish that I can’t get out of my mind.
No, it wasn’t a seared foie gras, or a 10-course molecular gastronomy experience. It was a simple bowl of homemade spaghetti topped with a rich chorizo Bolognese sauce from a farm-to-table restaurant in downtown Calgary. Every bite was as rich and as flavorful as the last, with just enough spice in the meat to give you flavor and just enough cream in the sauce to give it a luscious, mouthwatering richness. It was one of those dishes I knew without a doubt I’d have to make at home.
Making homemade sausage is so easy with the KitchenAid® Food Grinder. You want to start with a 1 1/2 to 2 pound slab of fresh pork shoulder or butt. You want your meat to have a nice and beautiful marble with just enough fat to lend some natural flavors.
Slice the meat into pieces that are thin enough to put through the Food Grinder, about 1″ pieces.
After that, simply attach the Food Grinder to the power hub of your Stand Mixer, place a bowl below to catch your meat, and you’re ready to go.
Simply slip the meat into the top of the Food Grinder, turn your Stand Mixer to a medium speed of 4 or 5, and grind away! In seconds, beautiful chunks of freshly ground meat will come out into the bowl you’ve placed below.
Once you’re done grinding, the fun part happens: getting your hands dirty with some fantastic seasoning. Chorizo has an iconic spiced kick, but also a delicious herby influence, so you want to make sure you add equal bits of each flavor profile. In this recipe, I added chili powder, paprika, garlic salt, cilantro, cumin, coriander, cinnamon, vinegar, salt and cracked pepper. If you want it hotter, add more chili. The fun part about making your own chorizo is that you have complete control over how it tastes.
Once you’ve added the spice, it’s time to get your hands dirty by mixing it all together. You could use a spoon, but it’s easier to use your hands to really get the flavors evenly distributed.
To finish off your homemade chorizo, you have a few options. You could stuff it like a regular sausage using sheep intestine, or you can skip that and cook the meat as you would any ground meat. For this simple fettuccine, I did the latter.
To make the sauce, heat olive oil in a large pan over medium heat. Then, add onion, garlic and carrot and cook until soft, about 6-7 minutes, or until soft. Add salt and pepper.
Next, add the ground chorizo to the pan, crumble and cook until browned, about 4 minutes.
Transfer the browned chorizo mixture to a slow cooker and mix in the wine, tomato sauce, crushed tomatoes, bay leaf and salt and pepper. Cover the slow cooker with a lid, set it to a low heat setting, and cook for about 4 hours. Add salt and pepper to taste. Once done, add the cream and chopped basil.
When the sauce is almost done, bring water to boil in a medium saucepan and add the fettuccine. Cook until al-dente, about 8 minutes.
When the pasta is ready, mix together the sauce and serve immediately. And there you have it, a delicious dish made with homemade sausage!
Not to sound cocky or give that Calgary chef a run for his money, but this meal stood up next to his. It might have even been just a smidge better. You really just can’t beat that homemade taste.
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Homemade Spiced Chorizo
Makes 8-10 servings
1 1/2 – 2 pounds highly marbled pork shoulder or pork butt
2 tablespoons chili powder
1 1/2 tablespoons paprika
1 1/2 teaspoons garlic salt
2 teaspoons dried Mexican cilantro
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
4 tablespoons apple cider vinegar
Dash salt and cracked pepper
Pat the pork dry. Using a sharp knife, cut into about 1″ cuts, and place in a casserole dish.
Attach the KitchenAid® Food Grinder to the power hub of your Stand Mixer and place a bowl beneath it. Turn the Stand Mixer on to a medium speed (4 or 5). Carefully place the meat into the Food Grinder, 1 piece at a time, until the meat starts to grind. Repeat until all the meat has been ground.
Add the chili powder, paprika, garlic salt, cilantro, cumin, coriander, cinnamon, vinegar, salt and cracked pepper. Mix with your hands until fully combined.
If making the Homemade Spiced Chorizo Pasta (recipe below), simply crumble the ground meat for use in the pasta recipe. Or, if you’d like, roll the meat into logs, and wrap them tightly in saran wrap or sausage casing to chill until ready to use.
Homemade Spiced Chorizo Pasta
Makes 8-10 servings
1 tablespoon olive oil
1/2 large onion, chopped
1 carrot, chopped
1 1/2 cloves garlic, minced
1 pound homemade spiced chorizo sausage (use recipe above)
2 1/2 tablespoons dry white wine
14 1/2 ounce can tomato sauce
14 1/2 ounce can crushed tomatoes
1/4 cup light cream
Salt and pepper to taste
1 bay leaf
3 tablespoons chopped fresh basil
12 ounces fettuccine noodles
Heat the olive oil in a large pan over medium heat. Add the onion, garlic and carrot and cook until soft, about 6-7 minutes, or until soft. Add salt and pepper.
Add the chorizo to the pan, crumble and cook until browned, about 4 minutes. Add the browned chorizo mixture to a slow cooker and mix in the wine, tomato sauce, crushed tomatoes, bay leaf, salt and pepper. Cover the slow cooker with a lid, set it to a low heat setting, and cook for about 4 hours. Add salt and pepper to taste. Once done, add the cream and chopped basil.
When the sauce is almost done, bring the water to boil in a medium saucepan and add the fettuccine. Cook until al-dente, about 8 minutes. Rinse and set aside. Add the pasta to the sauce and serve.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*