Italians are famous for their Adente pastas and heavenly sauces. During our Italian visit to Catanzaro last year, we had the opportunity to taste one of the most delicious pasta sauces that we had ever tasted. Since then, we have tried to make and re-make the sauce. This is the recipe that we came up after many trials. The Chorizo has a special distinctive taste. Just give it a try and you will be amazed too.
You will need:
300g Chorizo (The soft one)
400g sliced tomatoes (fresh/canned)
2 tbs tomatomark
2 tbs brown sugar
1 large onion
salt and pepper to taste
Prepare:
- Break the chorizo into smaller pieces (use your fingers;its more fun).
- Slice the onions into small cubes
- If using fresh tomatoes; cut them into small pieces
How to:
- Fry the chorizo on medium heat (the chorizo has enough fat on its own,so you don´t need to add extra frying oil)
- When the chorizo gets a light brownish color,add the onions and stir a while for the onions to absorb all that good chorizo flavor.
(If the fat from the chorizo is too much for you, you can pour out a little bit before adding the onions).
- Add the tomatoes and the momatomark and continue stiring till everything has the beautiful tomato-red coloring.
- Add salt and pepper according to your taste
- Leave to simmer under low temperatures for 10 minutes.
- Serve with your favorite pasta. I love it best with the spirals.
Tip: Incase your tummy can´t handle lots of fatty foods, accompany your chorizo dish with a cup of green tea or digestive tea. It helps.)
Enjoy your meal!!!
Lots of luv
ItsRose_Beth
You will need:
300g Chorizo (The soft one)
400g sliced tomatoes (fresh/canned)
2 tbs tomatomark
2 tbs brown sugar
1 large onion
salt and pepper to taste
- Break the chorizo into smaller pieces (use your fingers;its more fun).
- Slice the onions into small cubes
- If using fresh tomatoes; cut them into small pieces
How to:
- Fry the chorizo on medium heat (the chorizo has enough fat on its own,so you don´t need to add extra frying oil)
- When the chorizo gets a light brownish color,add the onions and stir a while for the onions to absorb all that good chorizo flavor.
(If the fat from the chorizo is too much for you, you can pour out a little bit before adding the onions).
- Add the tomatoes and the momatomark and continue stiring till everything has the beautiful tomato-red coloring.
- Add salt and pepper according to your taste
- Leave to simmer under low temperatures for 10 minutes.
- Serve with your favorite pasta. I love it best with the spirals.
Tip: Incase your tummy can´t handle lots of fatty foods, accompany your chorizo dish with a cup of green tea or digestive tea. It helps.)
Enjoy your meal!!!
Lots of luv
ItsRose_Beth
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