John Myers
Pasta with Chorizo beer Sauce
The perfect pasta with chorizo beer sauce recipe with a picture and simple step-by-step instructions.
- 250 g Macaroni
- 2 Chorizos
- 1 Onion
- 2 Garlic cloves
- 1 Can Mushrooms
- 1 Can Peeled tomatoes
- 200 ml Beef broth
- 200 ml Beer dark
- 2 tbsp Tomato paste
- Olive oil
- Pepper from the grinder
- 1 tsp Sweet paprika powder
- 1 tsp Dried oregano
- 6 leaves Basil
- Garlic green
- Sugar
- Peel the onion and garlic, chop them up and sweat in olive oil with a little sugar. Cut the chorizo into cubes and add with tomato paste and mushrooms. Roast everything vigorously.
- Add the paprika powder, oregano and deglaze with beer, pour in the broth.
- Puree the canned tomatoes and pour them over the sauce. Season with salt and pepper and simmer the sauce over a medium heat for about 20 minutes.
- In the meantime, cook the pasta al dente and add some of the pasta water (a ladle) to the sauce.
- Finely chop the garlic greens and basil and add to the sauce after cooking, season to taste and pour over the pasta.
- Refine with Parmesan and serve.
Facebook Comments