One-Pan Spanish Chorizo Pasta

Von Spain on a Fork · 30 Min.

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Zubereitung

1. Heat 3 tablespoons olive oil in a large frying pan over medium heat.
2. Cut the chorizo into rounds about 1/4 inch (0.635 cm) thick.
3. Add the chorizo to the hot pan and stir for 1 to 2 minutes until lightly sautéed. Remove it and set aside.
4. In the same pan over the same heat, add the chopped onion, red bell pepper and garlic. Stir for 4 minutes until lightly sautéed.
5. Add the paprika and thyme and stir quickly. Add the tomato passata, season with salt and pepper, and simmer for a couple of minutes.
6. When the sauce has slightly thickened, about 3 minutes, add 2 1/2 cups (600 ml) water and raise to high heat. Stir gently.
7. When it boils, add the penne and stir. Stir every 2 to 3 minutes so the pasta cooks evenly and does not stick.
8. After 9 minutes, add the chorizo back to the pan and stir. Cover, lower to low-medium heat and simmer for 3 more minutes or until the pasta is al dente. Remove from heat.
9. Serve straight from the pan, topped with grated Manchego and chopped parsley.

Zusammengefasst aus dem Video von Spain on a Fork. Schau es dir für die Details an.

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KnoblauchZwiebelKäsePaprikaNudelnTomatensoßeManchegoChorizo