This is a dish which takes a bit of influence from a Spanish classic Fideuas (which are little bits of pasta not unlike Spaghetti). This uses Chorizo to flavour the pasta, It’s a great smoky tasting dish and really easy to make.
2 chorizo sausages (diced)
1 teaspoon smoked paprika
1 teaspoon dried sage
1/2 cup red wine
salt & pepper
4 cloves garlic (finely chopped)
1 large red onion (diced)
1 400g can chopped tomatoes
4 tablespoon olive oil
1 teaspoon sugar
1 tablespoon fresh flat leaf parsley (chopped)
300g Spaghettini (or thin spaghetti)
Snap the pasta into roughly 5cm lengths and set aside.
Heat a large pan with the oil over a moderate heat. Fry the onions gently for 4-5 minutes with a little salt. Add the garlic and fry for 1-2 minutes more. Add the paprika and sage and stir in for 30 seconds. Add the chorizo and fry for 4-5 minutes then turn up the heat and add the wine. Let the alcohol burn off for about 40 seconds. Add the tomatoes and 1 1/2 cups of warm water and the sugar. Stir and bring the sauce to the boil. Reduce the heat to low and simmer the sauce gently for 15 minutes until the it has reduced slightly. Stir in the parsley and some salt & pepper to your taste and add the pasta pieces. Simmer gently for a further 10-15 minutes until the pasta is cooked.
With a sprinkling of Manchego cheese, if you can get it (if not, a bit of Parmesan wouldn’t harm) plus a few chunks of crusty bread.