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    Spicy Chorizo Pasta

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    alma.b.bardon
    This recipe is for a spicy chorizo pasta dish from Spain. It calls for cooking chorizo in olive oil until crisp, then adding tomato paste and garlic to caramelize into a smoky, spicy sauce. Short pasta is boiled and added to the sauce along with some pasta cooking water to coat the pasta. The cooked chorizo is stirred back in before serving for a classic Spanish comfort food.

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    © All Rights Reserved
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    Spicy Chorizo Pasta

    Uploaded by

    alma.b.bardon
    29 views2 pages
    This recipe is for a spicy chorizo pasta dish from Spain. It calls for cooking chorizo in olive oil until crisp, then adding tomato paste and garlic to caramelize into a smoky, spicy sauce. Short pasta is boiled and added to the sauce along with some pasta cooking water to coat the pasta. The cooked chorizo is stirred back in before serving for a classic Spanish comfort food.

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    © © All Rights Reserved

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    This recipe is for a spicy chorizo pasta dish from Spain. It calls for cooking chorizo in olive oil until crisp, then adding tomato paste and garlic to caramelize into a smoky, spicy sauce. Short pasta is boiled and added to the sauce along with some pasta cooking water to coat the pasta. The cooked chorizo is stirred back in before serving for a classic Spanish comfort food.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    29 views2 pages

    Spicy Chorizo Pasta

    Uploaded by

    alma.b.bardon
    This recipe is for a spicy chorizo pasta dish from Spain. It calls for cooking chorizo in olive oil until crisp, then adding tomato paste and garlic to caramelize into a smoky, spicy sauce. Short pasta is boiled and added to the sauce along with some pasta cooking water to coat the pasta. The cooked chorizo is stirred back in before serving for a classic Spanish comfort food.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Spicy Chorizo Pasta

    By Ali Slagle

    YIELD 4 servings
    TIME 30 minutes

    Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically
    starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and
    maybe some oregano, then letting it simmer into a thick tomato sauce. It’s often topped with
    cheese and baked like a mac and cheese (https://cooking.nytimes.com/recipes/1015824-
    baked-macaroni-and-cheese). Instead of fresh tomatoes, this recipe uses highly
    concentrated tomato paste, which is made by cooking down tomatoes for ages so you don’t
    have to. The paste fries in the chorizo’s rendered drippings for a very fast, silky, smoky and
    spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage
    usually found near salami and other cured meats in the grocery store. Mexican chorizo is
    sold fresh and is made with different chiles and spices.

    INGREDIENTS PREPARATION

    Kosher salt and black pepper


    Step 1
    1 pound orecchiette or other
    Bring a large pot of salted water to a boil. Add pasta and cook,
    short pasta
    according to package directions, until al dente. Reserve 1 cup of the
    1/4 cup olive oil pasta cooking water, then drain the pasta.
    4 ounces Spanish chorizo,
    casing removed (see Tip), if Step 2
    necessary, and thinly sliced Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over
    3 tablespoons double medium-high. Cook, stirring occasionally, until chorizo is crisp and
    concentrate tomato paste (or brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to
    6 tablespoons canned transfer the chorizo to a plate.
    tomato paste)
    Step 3
    3 garlic cloves, peeled and
    smashed Return the pot to medium heat and add the tomato paste and garlic.
    Cook, stirring, until the tomato paste is caramelized and a shade
    1/2 teaspoon red-pepper
    darker, 3 to 5 minutes, covering the pan if the splattering is wild.
    flakes
    Add the red-pepper flakes and a few grinds of black pepper, then
    remove from heat.

    Step 4
    Add the cooked pasta and ½ 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.

    Tip

    Some cured chorizo casings are edible, but if the casings on your
    sausage are white and chalky, plastic or especially thick, remove
    them before cooking.

    PRIVATE NOTES

    Leave a Private Note on this recipe and see it here.

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