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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
- 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 cups freshly cooked pasta of choice
- 1/4 cup grated manchego or gran queso cheese
- 1/2 teaspoon salt, or to taste
- 2 teaspoons sugar
- 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.
- 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
- Put sauce over freshly cooked, drained pasta, and top with grated cheese.
- This recipe was entered in the contest for Your Best Home Alone Dinner
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