pasta sauce with mushrooms, chorizo, jambalaya rice

2020-09-24

This sauce is in part based on the leftovers I had after making the jambalaya rice burritos. Made from scratch this is ground meat, combined with rice, onion, bell peppers, celery, leeks and potatoes.

That was by itself a hearty meal. By adding tomato sauce, it became a delicious pasta sauce.

INGREDIENTS

This is what you need for 4+ servings:

1/2 - 3/4 lbs. mushrooms
1 quart jambalaya rice with vegetables
OR: 1 lb. ground beef, 1 lb. vegetables
1 quart tomato sauce
1 roll beef chorizo
S&P

optional:

flour, oil dough, roux to thicken sauce

Pic1: pasta sauce with mushrooms, chorizo, jambalaya rice

Directions

Pic2: mushrooms
Pic3: stir-fry
Pic4: add beef chorizo

Slice, chop mushrooms small.
Stir-fry.
Add beef chorizo.
Mix and stir-fry.

Pic5: jambalaya rice
Pic6: add jambalaya rice
Pic7: stir and heat

Add jambalaya rice.
Stir, add water if necessary to prevent burning.

Pic8: tomato sauce
Pic9+10: stir, simmer

Add tomato sauce.
Bring to a boil. Reduce heat, simmer over low heat to reduce volume to 75% or less, or until the sauce thickens.

Pic11: all done
Pic12: flour in water
Pic13: thickened with flour

Optional: Instead of reducing the tomato sauce, thicken it with flour dissolved in water or oil dough.

Pic14: pasta (penne rigate)
Pic15: with plain tomato sauce, cheese
Pic16: with ground meat & jambalaya rice sauce

Boil the pasta as per recommendations on the package.
Drain the water. Toss with butter. (Pic14)
Serve the pasta with your favorite sauce.

Pic17: add cheese
Pic18: mix
Pic19: leftovers

Serve with cheese if you like that.
Stir it all together.
Enjoy.

Refrigerate leftovers.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org