Spaghetti With Spicy Chorizo Tomato Sauce Recipes

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.

PASTA WITH SPICY TOMATO SAUCE

Steps:

• Begin heating a large pot of water for the pasta.
• Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill with their juice before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic and crumbled chili (or flakes). Cook, stirring, for 30 seconds to a minute, until the garlic is translucent and begins to smell fragrant, and add the tomatoes and their juice, salt, and oregano if using. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 25 minutes. Taste and adjust seasonings. Keep warm while you cook the pasta.
• When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the time on the package. When the pasta is done, transfer to the pan with the sauce, add the basil if using, and toss together over medium heat until it is well coated with the sauce. Add half the cheese, toss together and serve, passing the remaining cheese at the table.

SPICY CHORIZO PENNE PASTA

Steps:

• Heat the oil in a frying pan over a medium to high heat. Add the onion and chili and cook for two minutes.
• Add the chorizo and cook for a further five minutes, or until golden brown all over.
• Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.
• To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil.

SPAGHETTI WITH SPICY TOMATO SAUCE

Steps:

• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for spaghetti. Mince garlic and halve tomatoes. In a 12-inch skillet heat 4 tablespoons oil over moderately high heat until hot but not smoking and sauté garlic and chiles, stirring, until garlic is golden. Add tomatoes and herb sprigs and cook over moderate heat, stirring occasionally, until tomatoes just begin to lose their shape, about 10 minutes. Season sauce with salt and pepper.
• While sauce is cooking, cook pasta in boiling water until al dente. Drain pasta in a colander and in a bowl toss with remaining tablespoon oil. Remove herb sprigs and chiles from sauce and pour sauce over pasta.
• Garnish pasta with basil.

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.