What do you do when you’re tired and just want to make a simple pasta dish but are sick and tired of all the standard tomato and basil sauces? Take some Spanish chorizo and fry it in olive oil with some chili pepper flakes and garlic. Add some stewed tomatoes and dried oregano and let it simmer. Pour it over some al dente penne for lunch or a light dinner.
This recipe is as simple and filling and just as tasty. Even my 2 year old is in love with this easy pasta sauce but only if I omit the red chili flakes (which is fine since I add them at the end). If you don’t have anyone sensitive to heat you can always add the chili flakes to the olive oil along with the Spanish chorizo. This will give you a smokier flavor.
Delicious, easy and quick to make… No wonder it’s a favorite.
Salty Spanish Chorizo in a light garlic and tomato sauce with a bit of added heat. Serve over pasta for a delicious and easy meal. #easymeals #chorizo #pasta #spicy #quickrecipes
- 200 g (7 oz) Spanish Chorizo
- 6 cloves of garlic (minced)
- 4 Tablespoons of extra virgin olive oil
- 2 (400g / 14 oz) cans of stewed tomatoes
- 2 tsp of dried oregano
- 2 tsp of sugar
- salt and pepper to taste
- 1–2 tsp of red chili flakes (optional)
- Dice the Spanish Chorizo as finely as you can get it. I cut it into roughly 5 mm/ 1/4 inch pieces.
- Empty tomatoes into a large bowl and crush with your hands until no large chunks remain.
- In a large saucepan, add olive oil over medium/medium-high heat.
- Add chopped Chorizo and let cook until olive has picked up a reddish hue. This should take around 3-5 minutes. You can add the red chili flakes at this time if everyone is big on spice. BUT if you are like me and cooking for those that can’t take the heat, take out a small portion of the sauce into a smaller container for those with a milder palette. Then go back and add red chili flakes to the remaining sauce at the end and let cook
- Once the oil has picked up the color and flavor of the Chorizo, add minced garlic, stir and cook until fragrant (about 1-2 minutes).
- Add crushed tomatoes and oregano. Stir together, cover and cook for 8-10 minutes until nice and bubbly and all flavors have married together.
- Sprinkle sugar over sauce and stir.
- Continue to cook for a minute or two.
- Season with salt and pepper to taste then serve.
- Serve over al dente penne pasta with a garnish of Italian parsley and grated Parmigiano-Reggiano cheese.
- Category: Sauce, Pasta
- Method: simmering
- Cuisine: Mediterranean
Keywords: Chorizo, pasta, easy, quick, tomato, spicy