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Simple weekend comfort food. I’ve been meaning to try making chorizo burgers for a while now (almost there), but kept forgetting to get the main ingredient, the chorizo sausage. Finally, after I got it and as I now have to wait for the avocados to ripen, -because how can you have a chorizo burger without guacamole?- other ideas started popping. So, one thought was to try it in red sauce with some pancakes and maple syrup and another, as tapas on crunchy sliced bread. In both versions, the chorizo sauce would be the same, the one that follows. And in the end, on a very lazy Sunday mood, I ended up with penne. Penne with chorizo marinara it is.
Ingredients (for two)
- 100 gr. chorizo sausage
- half a pack penne
- 1tbsp tomato paste
- half a can chopped tomatoes
- 75ml. dry white wine
- 3tbsp olive oil
- a handful chives
- a handful parmesan cheese, grated
- grated mozzarella cheese for serving
- rosemary
- thyme (or oregano)
- dry garlic powder (or half a clove, chopped)
- salt and pepper
Directions
- Peel the chorizo and crumble it in small pieces.
- In a medium sized pot on medium heat, heat up the olive oil and add the chorizo. Stir occasionally and after 5 minutes add the tomato paste, combine well and then add the whine. Lower the heat to medium and let the alcohol evaporate.
- Add the tomato can and the chives.
- Season with rosemary, garlic powder, oregano, salt and pepper (just a pinch of the last two as the chorizo is rather salty and spicy).
- Add the parmesan and a dash of water, cover with the lid and let it simmer for about 20 minutes. Add more water if it gets too dry and stir occasionally.
- Cook the penne al dente.
- Top with mozzarella and serve.
Penne with chorizo marinara
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