Linguine with Spicy Chorizo and Tomato Sauce

November 3rd, 2007

I’ve been craving pasta a lot lately. Rachel (my wife) and I went to Iovino’s last week and I ordered spaghetti (it was delicious). Before that I made homemade (with fresh tomatoes) spaghetti sauce and spaghetti with bread, olive oil and vinegar (one of my favorites). When I was thinking up menu items for this week’s menu I found a Linguine recipe in my “Nightly Special’s” book.

I knew it looked good, but I had NO idea how good it would actually be. I have to say the Chorizo is what made this recipe. It gives the sauce a spicy-delicious-amazing flavor. Rachel said it was probably the best linguine/spaghetti sauce she had ever had. That means it is REALLY good. So go ahead, try this one! Did I mention it takes only about 15-20 minutes to make?

Here’s what I did:

Ingredients:

• Linguine Noodles
• 2-3 tablespoons Olive oil
• 1/2 Large onion
• 3-5 garlic cloves
• 2-3 cups chorizo (spicy sausage)
• two 14-oz cans of plain, crushed tomatoes (mine were actually stewed)
• 1 cup of dry white wine
• 15-30 large basil leaves

Directions:

1. Fill a pan 3/4 full of water (large enough to hold your linguine) and boil
2. While the water boils get out your large heavy-bottom pan and heat up the olive oil on a medium heat
3. Add the chopped onions and chorizo, for about 5 minutes
4. Add the pressed garlic and stir
5. Add both cans of tomatoes and wine
6. lightly add kosher (or sea) salt and freshly ground pepper
7. Stir occasionally and let simmer for 5-10 minutes (I had to turn up the heat here to reduce the juicy tomato sauce — I don’t like mine too watery)
8. While that’s simmering, throw the noodles into the boiling water and cook them as the package directs (until Al dente)
9. When the sauce is almost done add the basil leaves and stir lightly to mix
10. Mound some noodles on each plate
11. Add some sauce, making sure to get chorizo and basil on each plate.
12. YUM! YUM! YUM!

I really hope you enjoy it!