Ingredients
Scale
1/2 pound penne or your favorite short pasta
5-6oz Spanish chorizo, without skin and chopped
½ cup onion, chopped
1 garlic clove, minced
2.5 cups tomato sauce
1 tbsp Olive oil
1 teaspoon granulated white sugar
1 teaspoon black pepper
Salt to taste
1 tablespoon ground oregano
Fresh parsley for serving
2-4 tablespoons freshly grated parmesan or manchego cheese (if desired)
Instructions
- Cook the pasta according to package instructions. Reserve 1 cup of pasta water then drain and set aside.
- Pre-heat 1 tablespoon of olive oil a large pan on medium heat. Add onion to pan and sauté onion until soft and translucent, about 2-4 minutes. Add the garlic and cook for 1 minute.
- Add chorizo and sauté for about 2 minutes until slightly browned, string at least once.
- Add the tomato sauce, 1 teaspoon of oregano, 1 teaspoon sugar and 1 teaspoon of black pepper to the pan. Cook for about 10 minutes, stirring occasionally.
- Add the cooked pasta to the pan and cook for another 2 minutes. If desired, add add a small amount of reserved pasta water to thin out the sauce. Continue to add more water until desired consistency is reached. The sauce should be thick enough to coat the pasta well.
- Before serving, taste pasta and add salt as needed. Serve with fresh parsley and grated parmesan cheese.
