Pasta with Chorizo and Romesco Sauce
Deliciousness happens when you combine pasta with Chorizo sausage 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.
Servings: 6 servings
Ingredients
- 12 ounces dried pasta I used 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 grape or cherry tomatoes about 12 ounces, halved
- 1 tablespoon chopped fresh oregano
- 1 cup prepared romesco sauce
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Cook the pasta 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.
Notes
- Use Spanish chorizo for its smoky, cured flavor.
- Reserve ½ cup of the cooking water to add to the sauce.
- If you don’t have fresh oregano, swap it with dried but use one-third the amount.
- If you want the sauce thicker, simmer it until it reduces down.
- Feel free to toss in veggies like spinach or bell peppers, or finish with grated Parmesan.
Nutrition
Serving: 1 | Calories: 447kcal | Carbohydrates: 26g | Protein: 25g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 33g | Cholesterol: 73mg | Sodium: 1117mg | Fiber: 3g | Sugar: 4g
