Chorizo Tomato Sauce (For Pasta or Chicken)

Cluich's Note:

I'll continue to tweak this one, I'm sure, but this is my current version. At these amounts, it makes a good bit of sauce. Number of servings listed is my guesstimate for pasta, which is what I originally came up with this for. I had some leftover in the fridge this afternoon, though, and tried it over a leftover chicken breast. Yum! Makes me wonder what else this might work on...

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 1 tablespoon olive oil
• 1 medium onion , cut in half and chopped
• 1 medium green pepper , chopped
• 2 garlic cloves , minced
• ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper (optional)
• 1 lb chorizo sausage , casings removed
• 2 (14 ounce) cans diced tomatoes (undrained)
• 1 (4 ounce) can black olives , sliced (drained)
• salt and pepper , to taste

Directions:

1. Heat the oil in a large saucepan. Add -- in this order -- the green pepper, onion, and garlic, allowing each to soften a bit before adding the next. Add the cumin and cayenne pepper (if using) when you toss in the garlic.
2. Stir in the chorizo and cook over medium heat, stirring frequently, till done.
3. Add the diced tomatoes and sliced black olives. Turn down heat and simmer till desired thickness is reached (I like mine pretty thick). Season with salt and pepper to taste and served over pasta or chicken (or perhaps something else as well?).