Smoky Bow Tie Pasta with Brussel's Sprouts, Chorizo and Raisins

As the days shorten, I start to prepare more substantial meals for my family. Soups, stews and pastas move in to take the place of lighter summer fare. The pasta I am featuring today was developed for the McCormick Go4Gourmet promotion and they are sponsoring this post.

McCormick herbs and spices have long been a mainstay of my pantry. They are readily available and I know from experience that they are dependably fresh and of top quality. Equally important is the company's ability to communicate with its customers. They keep coming up with  fantastic new recipes and spice blends that the adventurer in me simply can't resist. So, I watched with interest when McCormick launched a challenge called Go4Gourmet. You can imagine how thrilled I was when they asked me to create a recipe for the current round. My recipe had to include chorizo, Brussel's sprouts, smoked paprika and chicken stock.

The ingredients I received for the challenge included a jar of McCormick's smoked paprika. I planned to use it as the flavor base for my recipe. I thought it would work well with the Spanish chorizo and allow me to create a one-dish meal that was filling, earthy and vaguely old-world, but without ties to a specific cuisine.

You'll need a large skillet and a 5 to 6-quart pot to make this family meal. The sausage is browned and the Brussel's sprouts are braised in a broth that develops a vague smoky sweetness as it simmers. While it bubbles away, water can be brought to a boil for the pasta. The dish can be on the table in about 45 minutes. Be sure to serve it with lots of crusty bread and a large chopped salad.

Smoky Bow Tie Pasta with Brussel's Sprouts, Chorizo and Raisins...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons butter
6 to 7 ounces Spanish chorizo, cut in 1/4-inch dice
1 teaspoon smoked paprika
2 pounds Brussels sprouts, trimmed and cut in half
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup golden raisins
2 cups 1 (14.5-oz.) can reduced sodium chicken broth
1 teaspoon liquid smoke
1/4 teaspoon red pepper flakes (optional)
12-ounces bow tie pasta (farfalle)

Directions:
1) Heat butter in a large (12-inch) skillet. Add smoked paprika and diced chorizo. Saute until fat is rendered, about 5 minutes.
2) Add Brussels sprouts, salt, and pepper to skillet and saute over medium heat for about 5 minutes, until lightly browned. Add raisins, chicken stock and liquid smoke. Lower heat and cook uncovered, stirring occasionally, until sprouts are tender when pierced with a knife, about 15 minutes.
3) Meanwhile, cook pasta in boiling salted water until al dente. Drain pasta, reserving 1 cup pasta water, and shake dry, then return it to pot. Add sprout mixture, including liquid, to pasta and toss to combine. If mixture appears dry, moisten with some reserved pasta water. Adjust seasoning with salt and pepper to taste. Transfer to a serving bowl and serve. Yield: 6 to 8 servings.

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