Author Notes
I used to make a pasta sauce with chorizo and shrimp, and I gradually modified it to use my own favorite ingredients. —Cindy Roberts
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Ingredients
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1/3 cup
extra- virgin oilve oil
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1 1/2
medium yellow onions sliced 1/4 inch thick
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3 pieces
Garlic crushed
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31/2 ounce
smoked sausage thinly sliced
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8 ounces
roasted red pepper sliced
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6 pieces
pepperoncini sliced
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1/3 cup
roasted tomatoes sliced
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6 ounces
marinated artichoke hearts, halved
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28 ounces
petite plain diced tomatoes, undrained
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1/2 teaspoon
dried oregano
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1/2 teaspoon
dried basil
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1 cup
parmigiano- reggiano cheese
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1/2 bunch
chopped parsley
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Salt and Pepper to taste
Directions
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After heating the oil in a pan on medium heat, add the onions and saute for three minutes or until slightly browned then add the garlic. Saute for another minute or so.
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add smoked sausage cook for a couple of minutes then Add roasted red pepper,roasted tomatoes, artichoke hearts, pepperoncini, tomatoes, dried oregano and dried basil. Cook to boiling, then cover and simmer for ten minutes. Remove cover and simmer for an additional five minutes.
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In the meantime, boil the spaghetti until about just under al dente; the noodles will finish cooking in the sauce.
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Add the spaghetti to the sauce, along with half a cup of cheese, half of the parsley, and salt and pepper to taste. Serve the remaining cheese and parsley alongside the finished dish as garnish.
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