Pasta in Chorizo & Tomato Sauce (Spanish Pasta Dish)
"Macaroni en Salsa de Tomate con Chorizo..found on "About.com" and submitted for ZWT 5.
Recipe Note: Spanish Chorizo is very different than Mexican or Caribbean chorizo. Spanish chorizo is a firm, dry sausage where most Mexican chorizo is fresh and soft, not cured sausage. It also has different spices than Spanish Chorizo, so it is not a good substitute for this recipe. If you need a substitute, use Portuguese Linguica sausage, which is very similar to Spanish Chorizo and should be easy to find in your local supermarket."
photo by IngridH
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄4 cup virgin olive oil (Spanish)
- 1 medium yellow onion
- 2 garlic cloves
- 1 chorizo sausage (Spanish Chorizo or Portuguese Linguica sausage )
- 1⁄2 red bell pepper
- 1 teaspoon paprika (Spanish smoked paprika)
- 1 (24 ounce) can crushed tomatoes
- 1⁄2 lb dry pasta (penne, macaroni or spaghetti noodles)
directions
- 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 about 1/4-inch thick.
- Pour about half of the 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.
Questions & Replies
-
Folks, I live in Costa Rica, and my local Carnerias sell fresh Chorizo by the Meter, or by Kilo....all one continuous sausage. What do you consider 1 Chorizo Sausage? Thanx, fuzzy Golfito
Reviews
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We really loved this recipe! We substituted the Spanish chorizo with Mexican chorizo and used a full pound of fettuccine (in hind sight 3/4 of the box would have been better), I would also have prefered a full pepper as oposed to half. I will certainly make this again. Thanks for the post!!! -
I did this recipe but didn't add as much papricka, a whole red pepper, and made 1/4 inch. patties chorizo and we loved it. The next day for left overs I added 1bag of shredded motzarella and it was a hit dish for the whole family. Kids loved it and next time I will try the portuguese linguica to compare and let you guys know how it turns out!! Thankx!! :) -
Made for 1~2~3 Hits. This is a wonderful dish. I wish that I could have used Linguica in this, but it's not available anywhere around here (at least not that I know of) so I used Recipe #363000 (about 12 ounces) and fried it up like hamburger. Other than that everything was done exactly as written. We all loved it and DD said that I should most definitely make this again. Thanks for posting this FolkDiva! -
I thought this was pretty good, DH didn't care for it. I cut the recipe in half, and used one 14.5 ounce can of diced tomatoes. I also added some capers. If I were to make this again, I would add more paprika, as the flavor didn't really come through, and some chopped roasted garlic, both for flavor and to add a different texture. This was really easy, and I appreciate the fact that I could make the sauce in the time it took to cook the noodles- great for a weeknight dinner. Made for ZWT5 by one of the Cooks with Dirty Faces. -
We had mixed reviews at the table tonight. My husband loved it, I thought it was mediocre, and my son wouldn't have anything to do with the sauce. Overall I don't think I would make again but that is a matter of personal taste. The recipe is well written and easy to follow and the ingredients are readily available and I appreciate the alternatives for the chorizo suggested in the introduction.
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RECIPE SUBMITTED BY
I grew up in rural east Texas and Louisiana before being transplanted to the beautiful state of Kentucky at the age of 17....so for the most part, my 'hard drive' is programmed for rich, southern style food. Recipes for things like mashed potatoes, cream gravy, pot roast, chicken fried steak and chili are burned in to my DNA!! ?I will never deny my love for rich, southern foods and I'm not a fan of stripping away all the fat and flavor in order to lighten up my favorite southern staples, however (fortunately) my culinary horizons expand beyond my roots and I love finding new foods and new ways of cooking that are just as delicious and in many cases much healthier. ?I do receive an incredible amount of joy from feeding others....a trait I definately attribute to my southern roots.
