Pasta a la Espana

By • January 9, 2010 • 0 Comments


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Author Notes: A quick and tasty sauce that provides a wonderful dinner, it's just enough different from traditional marinara to give a great change of pace. It will make dinner for two not-terribly-hungry adults, for one starving one, or for one with leftover sauce for something the following day. I make it for dinner for myself because it can be done in 30 minutes or so, and is just such a rich, full flavor it makes me feel pampered.Kayb

Serves 2

  • 1/2 cup diced Spanish onion
  • 2 cloves garlic, minced
  • olive oil
  • 4 ounces cured Spanish chorizo, sliced thin, rounds cut in half
  • 1 15-oz can diced tomatos, or 1 1/2 cups fresh chopped tomatos
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 2 teaspoons smoked paprika, to taste
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon marjoram
  • 1 1/2 cup freshly cooked pasta of choice
  • 1/4 cup grated manchego or gran queso cheese
  • 1/2 teaspoon salt, or to taste
  • 2 teaspoons sugar
  1. Saute onions in olive oil over medium high heat until soft; add garlic and saute one minute more. Add chorizo and cook until onions take on some color.
  2. Add wine and cook until reduced by half. Add tomatos, tomato paste and spices. Reduce heat and simmer 20 minutes, adding water or a splash more wine if sauce gets too thick. Taste and correct seasonings
  3. Put sauce over freshly cooked, drained pasta, and top with grated cheese.

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