Spicy Chorizo with Pasta

star rating (1) rate this recipe »
Recipe photo
Hands-on time:
Total time:
Yield: 6 generous servings

Recipe photo

Simple, savory and spicy, this pasta dish gets back to basics with just a few fresh ingredients. It can honestly be on the table in about an hour, and tastes even better the next day.

Spicy Chorizo with Pasta

star rating (1) rate this recipe »
Hands-on time:
Total time:
Yield: 6 generous servings
Published: 08/20/2013

Ingredients

  • 1 pound chorizo sauage, sliced into 1/4" rounds
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • One 28-ounce can crushed tomatoes (San Marzano are excellent)
  • 1/2 teaspoon regular or smoked paprika
  • 1 batch fresh pasta dough , uncooked

Tips from our bakers

  • You can absolutely use fresh tomatoes in this dish. Crush about 5 to 6 fresh tomatoes and add them in place of the canned tomatoes.

Directions

see this recipe's blog »

1) In a large deep skillet over medium heat, saute the sausage until well browned. Remove the sausage slices and drain all but one tablespoon of fat from the pan.

2) Reheat the pan and add the diced onion. Saute for about 5 minutes, then add the minced garlic and olive oil. Adding the garlic a little later and with a touch of extra oil will keep it from burning.

3) Add the tomatoes (undrained)and the paprika. Bring the sauce to a low boil and add the pasta, separating the strands as you go.

4) Cook the sauce and pasta for 5 to 6 minutes. Add the cooked sausage and continue to cook until heated through.

5) Serve hot with queso fresco or mild feta cheese and chunks of fresh avocado.

Yield: 6 generous servings

Reviews

1
  • star rating 10/15/2013
  • Emily from Pennsylvania
  • I made this with soy chorizo (I'm vegetarian, plus it's healthier!) and it was very tasty. My large deep skillet is apparently not as large as the recipe had in mind, however - my advice is to aim big! I also had to add some water so there would be enough liquid to cook the pasta in even without draining the tomatoes. Overall, I'm a fan and would definitely make this again!
1
bakershotline

Related recipes