Recipe by FolkDiva
Macaroni en Salsa de Tomate con Chorizo..found on "About.com" and submitted for ZWT 5. Recipe Note: Spanish Chorizo is very different than Mexican or Caribbean chorizo. Spanish chorizo is a firm, dry sausage where most Mexican chorizo is fresh and soft, not cured sausage. It also has different spices than Spanish Chorizo, so it is not a good substitute for this recipe. If you need a substitute, use Portuguese Linguica sausage, which is very similar to Spanish Chorizo and should be easy to find in your local supermarket.
Top Review by BellaMozzarella
We really loved this recipe! We substituted the Spanish chorizo with Mexican chorizo and used a full pound of fettuccine (in hind sight 3/4 of the box would have been better), I would also have prefered a full pepper as oposed to half. I will certainly make this again. Thanks for the post!!!
- 1⁄4 cup virgin olive oil (Spanish)
- 1 medium yellow onion
- 2 garlic cloves
- 1 chorizo sausage (Spanish Chorizo or Portuguese Linguica sausage )
- 1⁄2 red bell pepper
- 1 teaspoon paprika (Spanish smoked paprika)
- 1 (24 ounce) can crushed tomatoes
- 1⁄2 lb dry pasta (penne, macaroni or spaghetti noodles)
Directions See How It's Made
- Peel and chop the onion into 1/4-inch chunks. Peel and chop garlic. Remove the seeds and veins from the pepper and chop. Cut chorizo into round slices about 1/4-inch thick.
- Pour about half of the olive oil into a large frying pan and heat on medium. Once hot enough, sauté the chorizo slices, pepper, onion and garlic in the pan. Stir often. If necessary, add more olive oil to pan.
- Once the onions are translucent, add the can of crushed tomatoes. Sprinkle in the paprika. Stir and cook on medium-low for 10 minutes, careful not to burn the sauce.
- While the sauce is simmering, bring water to a rolling boil for pasta in a large pot. Add pasta and cook until al dente – about 10 minutes. Drain pasta.
- To serve, add pasta to frying pan and mix together with sauce. If you prefer, plate the pasta, then add sauce on top.