Saturday, November 9, 2013

Pasta in Chorizo and Tomato Sauce

Pasta in Chorizo and Tomato Sauce

    2 Tbsp olive oil
    1 medium-size yellow onion
    2 cloves garlic
    1 Spanish chorizo sausage
    1/2 red bell pepper
    1 tsp Spanish smoked paprika
    1 24 oz can crushed tomatoes
    1/2 lb. dry penne, rigatoni or spaghetti noodles

Peel and chop the onion into 1/4-inch chunks. Peel and chop garlic. Remove the seeds and veins from the pepper and chop. Cut chorizo into round slices or cubes about 1/4-inch thick.

Pour olive oil into a large frying pan and heat on medium. Once hot enough, sauté the chorizo slices, pepper, onion and garlic in the pan. Stir often. If necessary, add more olive oil to pan.

Once the onions are translucent, add the can of crushed tomatoes. Sprinkle in the paprika. Stir and cook on medium-low for 10 minutes, careful not to burn the sauce.

While the sauce is simmering, bring water to a rolling boil for pasta in a large pot. Add pasta and cook until al dente about 10 minutes. Drain pasta.

To serve, add pasta to frying pan and mix together with sauce. If you prefer, plate the pasta, then add sauce on top. Sprinkle with parmesan cheese. 4 servings

Note: Chorizo is rather spicy so depending on your tastes more or less can be added to recipe.

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