Deliciousness happens when you combine Linguini with Spanish Chorizo and Romesco Sauce. Tender strands of linguini pasta are tossed together with a vibrant sauce made with smokey Spanish chorizo, fresh tomatoes, herbs and romesco sauce. This is a nice change from your everyday pasta with marinara sauce.
When purchasing chorizo there are a couple things that you should know. Spanish chorizo and Mexican chorizo are not the same. They are both made from pork but from there they begin to differ. If you are unable to find Spanish chorizo the best substitute would be Portuguese linguica. Portuguese linguica has similar spices as Spanish chorizo but includes spicy chilies.
The spice profile in Spanish chorizo is made up of smoky paprika, garlic and spices. It is the paprika that gives the sausage it’s red color and it’s the prominent smoky flavor. Spanish chorizo is sold as cured or semi-cured. If cured, it can be eaten as is where semi-cured chorizo will require additional cooking. Instructions for cooking will be on the package. Spanish Chorizo will be located in the same area as salami and cold-cut meats.
Mexican chorizo is usually made with pork but can also be made with beef or a combination of pork and beef. It has a spice profile that includes the Mexican flavors such as oregano and cumin. Plus, it will include a goodly amount of Ancho chilies which give it the red coloring. With the chile included it will be spicy rather than mild like its Spanish cousin. Mexican chorizo is sold raw and must be cooked before eating. It will be located in the fresh meat section of the market in either bulk sausage or in its casings.
We recently published a recipe for Spanish Romesco Sauce that makes up a two-cup batch of this smooth delightful sauce. Romesco sauce can be put into small sealed containers and frozen for several months. Part of that sauce was used in our recipe for Seared Scallops with Romesco Sauce. There was still enough sauce in the freezer for this recipe of Linguini with Spanish Chorizo and Romesco Sauce which made a quick and easy pasta dinner.
- 12 ounces dried linguine
- 1 tablespoon olive oil
- 1 pound Spanish chorizo sausages, cut diagonally into 1-inch pieces
- 1 medium shallot, chopped
- 2 garlic cloves, crushed or grated
- 1 pint basket (about 12 ounces) fresh grape or cherry tomatoes, halved
- 1 tablespoon chopped fresh oregano
- 1 cup prepared romesco sauce
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
- Cook linguine according to package directions. Drain, reserving 1/2 cup cooking water.
- While the pasta is cooking, heat the olive oil in a large skillet set over medium heat and add the chorizo pieces, cook and stir for 2-3 minutes.
- Add the chopped shallot and continue to cook and stir until the shallots are soft. Stir in the garlic, tomatoes, oregano and romesco sauce. Add the cooked pasta and reserved cooking water. Toss to coat the pasta and cook just long enough to heat through, about 1 minute.
- Remove from the heat, taste and adjust salt and pepper if needed.
- Portion into individual warm pasta plates/dishes and garnish with chopped parsley.
Amount Per ServingCalories 447 Total Fat 49g Saturated Fat 14g Trans Fat 0g Unsaturated Fat 33g Cholesterol 73mg Sodium 1117mg Carbohydrates 26g Fiber 3g Sugar 4g Protein 25g