Sopa Seca with Chorizo

Emily’s Rating Chris’s Rating
8 / 10 7 / 10

After looking at our expenses the past couple months, I have (not so) quickly come to the realization that we need to massively change our spending habits. Being a one income family is starting to catch up with us. While most of our expenditures come from travel and eating out, I’m also going to make more of an effort to plan cheaper meals and meals that produce leftovers. We’ll see how it goes.

This recipe is one that I was able to make with stuff I had on-hand. Sopa Seca, or “dry soup” in Spanish, is actually not a soup at all, but rather a pasta casserole popular in Mexico and Peru. It is effectively a baked spaghetti with Mexican flavors and it was pretty delicious. It’s a fun and different way to make pasta, and something we will make again.

IMG_2216 IMG_2217

Dish Sopa Seca with Chorizo
Recipe Source Cook’s Illustrated
Difficulty 4 / 10
Time to Complete ~1 hour
Sides Served Broccoli
Leftovers? Yes
Lessons Learned This is an easy, cheap delicious way to have a different take on pasta
Any Recipe Deviations? I used thick spaghetti because I could not find vermicelli
Make Again? Yes
Changes Next Time? Nope
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This entry was posted in Cheap, Keepers, Main Dishes, Mexican / Tex-Mex, Pasta and tagged . Bookmark the permalink.

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