I have one word to describe how I feel right now… exhausted. After three days in Austin at Paleo f(x) followed by a 6-hour drive in a torrential downpour, all I wanted was to take a big bite of this rustic chorizo pasta. Unfortunately I ate it all before I left along with the rest of my food. Starved, delirious and in slight pain from not being able to use my cruise control, I stumbled into my apartment and ordered my new favorite emergency meal. Jimmy John’s Unwich! I used to love Jimmy John’s but I haven’t had it since college. This new discovery is life changing. Oklahoma City has almost no delivery food unless you want to pay a $20 minimum plus a $6 delivery fee. I don’t know about you but $26 is a little steep for takeout. In comes Jimmy John’s with it’s delicious lettuce wrapped sandwiches for under $10 with tip and no delivery fee. Hallelujah!!
I fully plan to give you a full Paleo f(x) update, but currently I am about to pass out. I had such an amazing time and met so many wonderful people! Before I drift off to sleep, let me tell you a little more about this recipe. When I first ordered my spiralizer, I wanted to spiralize everything all the time! Then I realized my new toy lost it’s luster, and I had sadly been neglecting it. With the on set of spring, comes spring produce including zucchini. With a couple simple ingredients, this rustic chorizo pasta comes together perfectly! Make sure you check the ingredients on your chorizo because some can contain some scary ingredients. If you can’t find any clean chorizo, you can make your own with this recipe. The slightly spicy chorizo mixes with sweet onions and savory tomatoes for a perfectly balanced sauce to pair with fresh zoodles!
- 1 lb chorizo
- 1/2 sweet onion, diced
- 14.5 oz can diced tomatoes
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 2 zucchinis, peeled and spiralized
- Fresh parsley, for garnish (optional)
- In a large skillet, break apart and brown chorizo.
- Remove to a bowl but reserve the juices the chorizo release.
- Add onions to the skillet and cook until softened.
- Return chorizo to the skillet along with the diced tomatoes, salt and pepper.
- Simmer for 10 minutes.
- Option 1: Toss zoodles with sauce and cook for 5 minutes.
- Option 2: Serve zoodles raw topped with the sauce.
- Sprinkle with parsley.