Ingredients
“Chorizo”
2 TBSP olive oil
1 pack Hebrew National all beef hot dogs, halved and loosely crumbled
2TBSP minced shallot
1TBSP smoked paprika
2tsp dried oregano
1tsp dried rosemary
2 strips bacon, minced
1tsp cumin, toasted
Pasta
2TBSP olive oil
farm fresh vegetables as desired(I used broccoli, red bell pepper and spanish onion)
6 large eggs
1/2 cup grated fresh parmesan
1tsp crushed red chili flake
salt as needed
pepper as needed
9oz dried radiatori pasta
1/4 cup grated fresh parmesan
Preparation
Cook pasta, drain and reserve for later. In a saute pan heat olive oil till shimmering, add bacon, shallot, hot dog, paprika, oregano, rosemary and cumin saute til brown and crispy, about 5 minutes. Drain (reserving 2 TBSP of drippings)and reserve.
Combine eggs and 1/2 cup of parmesan and beat till combined. Heat oil in a 6 quart pot. Add your farm fresh vegetables and chili flakes. Saute till vegetables are begin to soften, about 5 minute. Add pasta and “chorizo” with drippings and saute for 1 minute. While mixing, pour egg/parmesan mixture over pasta constantly mixing. Continue mixing and cooking for 3 minutes. Add remaining 1/4 cup of parmesan and adjust to taste with salt and pepper.
