Spaghetti With Spicy Chorizo Tomato Sauce Food

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SPICY CHORIZO PASTA



Spicy Chorizo Pasta image

Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It's often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don't have to. The paste fries in the chorizo's rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and black pepper
1 pound orecchiette or other short pasta
1/4 cup olive oil
4 ounces Spanish chorizo, casing removed (see Tip), if necessary, and thinly sliced
3 tablespoons double concentrate tomato paste (or 6 tablespoons canned tomato paste)
3 garlic cloves, peeled and smashed
1/2 teaspoon red-pepper flakes

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  • Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
  • Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
  • Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.

CHORIZO & TOMATO PASTA



Chorizo & Tomato Pasta image

Easy to make tasty pasta dish

Provided by Turbo86

Time 1h

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Slice the chorizo lengthways then into thin semi circular slices. Fry this in a pan over medium heat for 10-15 minutes, until the chorizo is crispy. No oil is needed as the oil will come out of the chorizo once hot.
  • Empty the crisped chorizo out of the pan using a slotted spoon. Leave the oil in the pan
  • Fry the onions in the chorizo oil, add a dash of Worcestershire sauce. Fry for around 15 minutes, or until soft. Add the garlic and chilli (if using this) and fry for another 5 minutes.
  • Empty the tin of chopped tomatoes into the pan. Turn the heat down. Add the Italian herbs and season well with salt & pepper. Add a little extra water if the sauce looks too thick. Leave this to cook for 15 minutes with the lid on whilst the pasta is cooking.
  • Cook the pasta as instructed on the packaging. Either add to the pan and mix with the sauce. Or spoon the sauce over the top of the pasta. Serve with a Garlic Baguette.

CHORIZO TOMATO ROTINI PASTA RECIPE BY TASTY



Chorizo Tomato Rotini Pasta Recipe by Tasty image

Here's what you need: oil, chorizo, onion, ground beef, salt, pepper, tomato sauce, rotini pasta, parmesan cheese, fresh basil

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

1 tablespoon oil
4 oz chorizo, chopped
½ onion, chopped
1 lb ground beef
2 teaspoons salt
2 teaspoons pepper
3 cups tomato sauce
1 ¼ cups rotini pasta
½ cup parmesan cheese
½ cup fresh basil, chopped

Steps:

  • Heat oil in a large pot over medium-high heat.
  • Cook chorizo until slightly crispy.
  • Add the onions and cook until translucent.
  • Add the beef, salt, and pepper, cooking until no pink is showing.
  • Pour in the tomato sauce, and cook until sauce thickens.
  • Add the pasta, parmesan, and basil, stirring until the pasta is evenly coated.
  • Enjoy!

Nutrition Facts : Calories 948 calories, Carbohydrate 57 grams, Fat 49 grams, Fiber 5 grams, Protein 65 grams, Sugar 10 grams

CHORIZO & CHILLI PEPPER PASTA



Chorizo & chilli pepper pasta image

Pickled chilli peppers, spicy chorizo and sweet cherry tomatoes make up this simple and quick pasta dish. Ideal for an easy midweek meal for two

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 7

200g penne
½ tbsp olive oil
100g chorizo , skin removed and cut into chunks
400g can cherry tomatoes
2-3 guindilla pickled chilli peppers, sliced on an angle
½ small pack basil , leaves picked and roughly torn
parmesan , grated, to serve

Steps:

  • Bring a large pan of salted water to the boil. Add the pasta, give it a good stir, then cook for 1 min less than pack instructions, about 9-10 mins.
  • Heat the oil in a sauté pan over a high heat. Add the chorizo and cook for a couple of mins until the oils have been released, then add the tomatoes, a pinch of sugar and some seasoning. Bubble away for 5 mins, then drain the pasta, toss it through the sauce and stir in the peppers and basil. Serve with a generous grating of parmesan scattered over.

Nutrition Facts : Calories 684 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 1.9 milligram of sodium

CHORIZO PASTA SAUCE



Chorizo pasta sauce image

A deep, spicy sauce with chunky bites of chorizo, olives, seeds and mushroom! Perfect for lunches and quick rustle up dinners :)

Provided by Hattieedwards

Time 20m

Yield Serves 2

Number Of Ingredients 12

1 garlic clove, finely chopped
1 small onion, chopped
1/2tsp chilli flakes
Handful of chorizo, sliced and halved
10-15g sunflower seeds
Pinch of salt & pepper
10 coriander leaves, ripped
2-3 mushrooms, chopped
1/2 tin of tomatoes, chopped
1tbsp oil
50g pasta
1-2 sun-dried tomatoes

Steps:

  • COOK PASTA- fill pan 1/4 to 1/2 the way of water and add a pinch of salt, then boil. Once there's bubbles pour in pasta to cook and put lid on with a little gap. Stir occasionally so pasta doesn't stick until pasta is cooked. Drain and put back in pan to stir in sauce.
  • In a small pan put oil and onion over heat until onions have sweated, 2-3mins. Then add garlic, chorizo and sunflower seeds to cook for 3-4mins.
  • Once chorizo has crisped a bit add sun-dried tomatoes, mushrooms, salt, pepper and chilli flakes and stir.
  • After the mushrooms have softened pour tinned tomatoes and coriander and stir. Then put lid on and leave to simmer for 5-7mins.
  • Finally, remove from heat and mix into cooked pasta and serve!

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