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:
- 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
- Fill a pan 3/4 full of water (large enough to hold your linguine) and boil
- While the water boils get out your large heavy-bottom pan and heat up the olive oil on a medium heat
- Add the chopped onions and chorizo, for about 5 minutes
- Add the pressed garlic and stir
- Add both cans of tomatoes and wine
- lightly add kosher (or sea) salt and freshly ground pepper
- 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)
- While that’s simmering, throw the noodles into the boiling water and cook them as the package directs (until Al dente)
- When the sauce is almost done add the basil leaves and stir lightly to mix
- Mound some noodles on each plate
- Add some sauce, making sure to get chorizo and basil on each plate.
- YUM! YUM! YUM!
I really hope you enjoy it!