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Paprika and Chorizo ​​sauce for Pasta

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Paprika and Chorizo ​​sauce for Pasta

The perfect paprika and chorizo ​​sauce for pasta recipe with a picture and simple step-by-step instructions.

  • 2 tbsp Olive oil
  • 1 Pc. Big onion
  • 2 Pc. 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
  1. Heat the olive oil in a saucepan.
  2. Cut the onion and paprika into strips and sauté in the olive oil while stirring until they are soft.
  3. In the meantime, add water for the pasta.
  4. 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.
  5. Add the tomato paste and sauté as well. (is important for the binding of the sauce)
  6. Pour in the broth and simmer on a low level, stirring occasionally.
  7. In the meantime, the pasta water should boil. Prepare pasta according to the instructions on the packet.
  8. 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.
  9. Drain the pasta and serve. Good Appetite.
Dinner
European
paprika and chorizo ​​sauce for pasta

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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