John Myers
Ingredients
- 2 tbsp Olive oil
- 1 Big onion
- 2 Red peppers
- 200 g Chorizo sausage
- 6 tbsp Tomato paste concentrated three times
- 0,4 L Chicken broth
- 1 tbsp Dried marjoram
- 100 ml Cream, sweet
- Salt
- Pepper from the grinder
- Rose paprika powder
- Smoked paprika powder
- 500 g Pasta penne
Instructions
- Heat the olive oil in a saucepan.
- Cut the onion and paprika into strips and sauté in the olive oil while stirring until they are soft.
- In the meantime, add water for the pasta.
- Free the chorizo from the intestines and cut into small pieces (I prefer thin slices, which I then cut in half). Add to the vegetables in the pot and cook for a moment.
- Add the tomato paste and sauté as well. (is important for the binding of the sauce)
- Pour in the broth and simmer on a low level, stirring occasionally.
- In the meantime, the pasta water should boil. Prepare pasta according to the instructions on the packet.
- Just before the pasta is done, season the sauce with cream and marjoram. The consistency should now fit, if not set with a little water & starch. If it is not spicy enough, you can add paprika, salt and pepper to help.
- Drain the pasta and serve. Good Appetite.
Nutrition
Serving: 100gCalories: 244kcalCarbohydrates: 26.6gProtein: 7.8gFat: 11.7g
