Spaghetti With Spicy Chorizo Tomato Sauce Food

SPICY CHORIZO PASTA

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.

PASTA WITH TOMATO CREAM SAUCE

Steps:

• Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
• Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent - about 2 minutes.
• Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
• Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
• Serve immediately, garnished with more parmesan and parsley if desired.

FRESH TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
• Mix ingredients well; cover and simmer for 30 minutes. Serve.

SPICY CHORIZO BOLOGNESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook for 8-9 minutes, until al dente. Drain the pasta using a colander then put the pasta back into the pot. Drizzle the pasta with olive oil and toss to coat.
• While the pasta water is heating, begin making the chorizo bolognese. Heat the oil in a large skillet over medium-high heat. Add the onion and let it cook until it is golden brown, about 6-7 minutes. Add the anchovies (if using) and the garlic and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 3 minutes to let it caramelize.
• Add the chorizo and ground beef and let them cook through. Add the crushed tomatoes and balsamic vinegar and let the pot simmer gently for 10 minutes. Season to taste with sea salt.
• Serve the chorizo bolognese over the cooked pasta and top with any or all of the optional toppings.

SPAGHETTI SAUCE WITH MEAT AND CHORIZO

Steps:

• Heat the oil in a large pan over medium heat.
• Add the onion and cook for about 5 minutes, or until it softens.
• Add the garlic and saute for a further 5 minutes-don't allow to burn.
• Add the sliced chorizo, and cook for a couple of minutes, until the fat starts to run.
• Now add the meat and brown really well.
• I've learned to do this (thanks Evelyn/Athens) over about 15 minutes to get a really good flavour, so be patient.
• At this stage, I drain all the fat and oil off that I can.
• Pour in the wine, and cook for a couple of minutes, then add the tomato paste, and cook a couple of minutes more.
• Add the chopped tomatoes, water, herbs, mixed spice and celery salt and bring to the boil.
• Reduce to a simmer, and cook gently for about 2 hours uncovered, stirring occasionally and making sure not too much water has evaporated or that the dish is sticking.
• Stir through the parsley before serving over pasta of your choice.

SPAGHETTI WITH SPICY CHORIZO-TOMATO SAUCE

Steps:

• Bring water to boil in large saucepan. Add tomatoes; cook 5 min. Remove tomatoes from water, reserving water in pan. Add tomatoes to blender with next 4 ingredients; blend until smooth.
• Cook chorizo in large skillet on medium-high heat 5 min. or until browned, stirring occasionally. Drain; return to skillet. Add tomato mixture; simmer on low heat 10 min., stirring occasionally.
• Meanwhile, cook spaghetti in reserved water as directed on package, omitting salt. Drain; toss with chorizo sauce. Stir in cheese. Top with avocados and parsley just before serving.

SPICY PASTA WITH TOMATO & BACON SAUCE

Steps:

• Fry bacon until crisp and drain (reserve 1 tablespoons in skillet).
• Set bacon aside to cool.
• Add olive oil and onions to skillet.
• Saute onions until wilted, about 5 minutes.
• Stir in garlic, tomatoes, salt, sugar and pepper flakes.
• Cook your choice of pasta in the meantime.
• Simmer 30 minutes to reduce liquid.
• Crumble bacon and add to sauce along with parsley if desired.
• Remove sauce from heat.
• Toss cooked pasta with sauce and top with parmesan cheese if desired.
• ENJOY!

SPICY TOMATO AND CHORIZO PASTA

Steps:

• Put the oil in the pan to heat up. Add the onion to the hot oil and fry for a couple of minutes until translucent.
• Add the chorizo, rosemary and chilli and fry for another 2 minutes. In the meantime, put the pasta on to cook.
• Add the passata, place a lid on the pan and turn down to a simmer.
• Drain the pasta when it's done. Take the sauce off the heat and add the mascarpone and lemon juice and stir until the mascarpone has all melted.
• Add the pasta to the sauce and stir. Serve with freshly grated parmesan on top.

MOM'S SPAGHETTI SAUCE

Steps:

• In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching.

CHICKEN AND CHORIZO PASTA RECIPE

Steps:

• Bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions.
• Meanwhile, heat the vegetable oil in a large frying pan. Fry the chorizo for 5 mins.
• Add the chicken pieces to the chorizo and fry for another 5 mins.
• Add the tomatoes and basil to the chicken and chorizo. Simmer for 5 mins.
• Drain the pasta and toss in the sauce. Serve with grated parmesan.

CHORIZO AND MACARONI WITH FETA AND TOMATOES?

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Heat avocado oil in a large,deep skillet over medium heat.Add crumbled chorizo,saute for 5 minutes until crisp.reduce low heat,stir in sliced vidalia onion.
• 3. Remove from heat,reserved chorizo grease in 3/4 cup and set aside.
• 4. Fill a large pot with lightly salted water and bring to a boil.Stir in macaroni and return to a boil.
• 5. Cook and uncovered,stirring occasionally,about 8 minutes;drain.Transfer to a large bowl,add 1 cup shredded parmesan cheese,dried basil and garlic pepper;mix well.
• 6. Place cherry tomatoes,sea salt/black pepper and chorizo grease in a 8-inch casserole dish.Add block of feta cheese in the center of tomato mixture.
• 7. Bake in the preheated oven for 35 minutes.
• 8. Remove from the oven.Cool completely.Mash it with a fork for 40 seconds.Add crumbled chorizo and macaroni mixture;mix well until combined.Sprinkle with remaining parmesan cheese.