Linguine in chorizo ​​sauce

Ingredients for 2 servings:

• 250 g linguine or spaghetti no. 5
• 125 g spicy chorizo
• 1 can of tomatoes, approx. 400 g
• 4 m.-sized onion(s)
• 2 cloves garlic
• 1 tbsp, heaped honey
• 1 tsp basil, dried
• 1 tsp, dried oregano
• e.g. chili powder, alternatively a red chili finely chopped without seeds
• n. B. Salt
• n. B. Pepper, coarsely ground
• e.g. Paprika powder, hot
• 3 tbsp cream
• 5 tbsp olive oil
• e.g. fresh parsley or basil for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Spicy pasta linguine

Using a butter knife, break up the tomatoes in the can. Roughly dice the onion and finely chop the garlic. Finely chop the parsley or basil. Quarter the chorizo ​​into slices about 2 mm thick. Add the olive oil to the pan and heat. Allow the onion to become translucent. Add the sausage to the pan as soon as the onions start to become translucent, or as soon as they are no longer completely raw. Stir well in between, of course. It’s okay if the sausage is added too early; it will become tender as it cooks. 🙂 Undercooking it will make the sausage rather hard. If you are using fresh chili, add it to the pan now. Add the garlic, mix it with the onions, and continue to fry the sausage over medium heat. Deglaze with the sliced ​​tomatoes. Cook the tomatoes over a slightly higher heat until they are softened. Add chili powder, if using spices, basil, and oregano, and mix. Stir in the honey and season with salt and pepper. Add the cream and continue to simmer over medium heat. Reduce the heat if necessary. Add paprika if desired. If you don’t like it spicy, just sprinkle it on until it tastes good; otherwise, I would add a tablespoon or more. It’s better to season more often. Cook the pasta according to the package instructions. Drain briefly and toss it in the pan with the rest of the sauce. It is not important that the sauce is homogeneous beforehand. The highlight later on is that it tastes more or less of cream sauce and its components. To serve, remove the pasta from the pan with tongs or a suitable spoon and other tools if necessary. Remove everything from the pan and first let any sauce drain off. Then transfer the pasta to a soup plate. Repeat this process to adjust the portion size if necessary. Garnish with parsley or fresh basil.