Wine Pairing: Cartlidge & Browne 2010 North Coast Zinfandel
12 ounces orecchiette pasta
2 tablespoons extra-virgin olive oil
8 ounces fresh chorizo, casings removed
2 cloves garlic, thinly sliced
8 ounces cremini mushrooms, sliced
Freshly ground pepper
2 cups cherry or grape tomatoes, halved
½ cup low-sodium chicken broth
½ cup grated parmesan cheese, plus more for serving
Thinly slice the white and light green parts of the scallions and set aside. Thinly slice the remaining dark green leaves, and set aside.
Fill a large saucepot with water, and set it over high heat. Once it's boiling, add salt to the water, then add the pasta, and cook according to package directions.
In a large skillet, heat the olive oil over medium heat. Add the chorizo and cook for about three minutes, breaking the meat up with a wooden spoon, until it's starting to brown. Add the white and light green parts of the scallions to the skillet, and cook for three minutes, until softened, stirring occasionally. Add the garlic and the mushrooms, about ½ tsp salt and pepper to taste. Cook another 3 minutes, until the mushrooms are soft and brown. Add the tomato halves to the skillet, and cook until starting to soften, about another 3 minutes.
Reserve 1 cup of pasta cooking water with a ladle, then drain the pasta.
Add the chicken broth to the skillet and heat for a minute. Stir in the pasta and the cheese, adding some of the reserved pasta cooking water if the pasta sticks together. Season with salt and pepper, then toss to combine.
Divide among 4 dishes, top with reserved dark green parts of the scallions and grate some parmesan cheese over, if desired.