SPAGHETTI WITH SPICY CHORIZO-TOMATO SAUCE
Wedges of creamy avocado balance the spicy chorizo-tomato sauce in this family-pleasing spaghetti dish.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 700 mg, Carbohydrate 50 g, Fiber 5 g, Sugar 5 g, Protein 20 g
CHORIZO TOMATO ROTINI PASTA RECIPE BY TASTY
Here's what you need: oil, chorizo, onion, ground beef, salt, pepper, tomato sauce, rotini pasta, parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium-high heat.
- Cook chorizo until slightly crispy.
- Add the onions and cook until translucent.
- Add the beef, salt, and pepper, cooking until no pink is showing.
- Pour in the tomato sauce, and cook until sauce thickens.
- Add the pasta, parmesan, and basil, stirring until the pasta is evenly coated.
- Enjoy!
Nutrition Facts : Calories 948 calories, Carbohydrate 57 grams, Fat 49 grams, Fiber 5 grams, Protein 65 grams, Sugar 10 grams
SPAGHETTI SAUCE WITH MEAT AND CHORIZO
Make and share this Spaghetti sauce with meat and chorizo recipe from Food.com.
Provided by JustJanS
Categories Sauces
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 327.6, Fat 20.2, SaturatedFat 6.5, Cholesterol 59.8, Sodium 514.3, Carbohydrate 16.9, Fiber 4.2, Sugar 9.9, Protein 19.8
SPICY CHORIZO PASTA
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. 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.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
SPICY TOMATO AND CHORIZO PASTA
Beautifully simple, quick, and scrumptious pasta dish, bold flavours, easy on the wallet.
Provided by mkeiii
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Put the oil in the pan to heat up. Add the onion to the hot oil and fry for a couple of minutes until translucent.
- Add the chorizo, rosemary and chilli and fry for another 2 minutes. In the meantime, put the pasta on to cook.
- Add the passata, place a lid on the pan and turn down to a simmer.
- Drain the pasta when it's done. Take the sauce off the heat and add the mascarpone and lemon juice and stir until the mascarpone has all melted.
- Add the pasta to the sauce and stir. Serve with freshly grated parmesan on top.
SPICED CHORIZO AND TOMATO SHAKSHUKA RECIPE BY TASTY
Here's what you need: olive oil, chorizo, medium onion, garlic, red bell pepper, paprika, ground cumin, ground pepper, sea salt, tomato, eggs, feta cheese, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a frying pan over medium heat.
- Add chorizo, onion, garlic, and red bell pepper, cooking for 2--3 minutes, or until fragrant.
- Add paprika, ground cumin, pepper, and salt. Stir to combine, cooking for 6--8 minutes, or until the vegetables begin to soften.
- Pour tinned tomatoes into the skillet, reduce heat, and let simmer for 20--25 minutes, or until the sauce begins to thicken.
- Using the back of a spoon, make 4 wells in the tomato sauce. Crack an egg into each well.
- Cover the skillet with a lid, and cook for 6--8 minutes, or until eggs are cooked.
- Top with crumbled feta and chopped parsley.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 32 grams, Fat 31 grams, Fiber 8 grams, Protein 27 grams, Sugar 19 grams
SPAGHETTI WITH SPICY TOMATO SAUCE
Yield Serves 2 as a main course or 4 as a first course
Number Of Ingredients 8
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.
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