Mexican Chorizo Noodle Bowl



1 pound uncooked chorizo or hot Italian sausage
2 cloves garlic, minced
3 14-ounce cans chicken broth or vegetable broth
2 cups bottled salsa
1 to 2 canned chipotle peppers in adobo sauce, drained and finely chopped
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
10 ounces dried vermicelli or angel hair pasta
1 cup chopped zucchini (1 small)
2/3 cup shredded mozzarella or asadero cheese
1/4 cup snipped fresh cilantro or Italian (flat-leaf) parsley
Fresh cilantro sprigs

1. Remove casing from chorizo, if present. Crumble chorizo. In a 4-quart Dutch oven cook chorizo and garlic until chorizo is brown; drain off fat.
2. Stir broth, salsa, chipotle pepper, oregano, and cumin into Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in vermicelli and zucchini. Simmer, uncovered, for 2 to 3 minutes more or until vermicelli is tender but still firm, stirring occasionally. Remove Dutch oven from heat; stir in 1/3 cup of the mozzarella cheese and the cilantro.
3. Transfer to a warm serving dish. Sprinkle with the remaining 1/3 cup mozzarella cheese. If desired, garnish with additional cilantro.

Yield: 6 servings