John Myers
Spanish Pasta with Chorizo
The perfect spanish pasta with chorizo recipe with a picture and simple step-by-step instructions.
- 250 g Penne or other pasta
- 1 Can Passed tomatoes (a´ 425 g)
- 80 g Spanish chorizo
- 1 Small onion
- 1 Green paprika
- 1 tsp Tomato paste
- 200 ml Red wine, semi-dry
- 150 ml Broth or water
- 1 tsp Sweet paprika powder
- 1 pinch Paprika powder (smoked)
- 1 pinch Oregano, fennel seeds and thyme
- Chili powder or chili flakes
- A few drops of Chipotle TAbAsco sAuce
- Salt and pepper
- If necessary some butter or oil
- 1 tbsp Sour cream, at will
- Freshly grated some Parmesan
- Peel the onion and cut it into fine cubes. Clean the peppers, quarter and cut into fine strips and dice the chorizo.
- Cook the pasta in salted water according to the instructions on the packet and drain it about 2 minutes before it is cooked al dente.
- Fry the chorizo in its own fat (add a little butter or oil if necessary) until it takes on a little color. Then add the onion until it is slightly translucent and then also steam the peppers. Add the spices, but first season carefully, depending on the aroma of the chorizo, either less or more seasoning is necessary.
- Add the tomato paste and sauté the vegetables for about 1 minute. Deglaze with the red wine and reduce to about halfway, add the tomatoes and broth (or water) (if necessary, reduce briefly to the desired consistency) and season to taste.
- Add the cooked pasta, sour cream and Parmesan to the sauce and mix together.
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